German Chocolate Cheesecake

Mmm, I just tasted German Chocolate Cheesecake. It made me smile so big. It felt like a warm hug on my tongue.

I love how the chocolate is sweet and creamy. The cheesecake filling is smooth and fluffy. I was amazed by every bite.

I want you to try it, too. It will make your taste buds dance. Trust me, it’s that good!

So, grab a slice now. You will thank me later. Let’s enjoy this yummy treat together.

Why You’ll Love This Recipe

• Rich & Decadent: The velvety cheesecake pairs beautifully with the nutty, coconut-infused topping.
• Perfect for Chocolate Lovers: Made with real German chocolate for an authentic taste.
• Make-Ahead Friendly: Ideal for prepping in advance, as the flavors develop even more overnight.
• Crunchy & Creamy Contrast: The Oreo crust adds a delightful texture to the silky cheesecake filling.
• Crowd-Pleaser: Whether for birthdays, holidays, or special gatherings, this dessert never fails to impress.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Chill Time: 6 hours or overnight
• Total Time: About 8 hours (including cooling and chilling)

Servings:

• This recipe makes one 9-inch cheesecake, serving 12-14 people.

Difficulty:

• Moderate. Requires some baking experience, but each step is easy to follow.

Required Kitchen Tools

Before starting, gather these tools for a smooth baking experience:

• 9-inch springform pan
• Mixing bowls (various sizes)
• Electric mixer (handheld or stand mixer)
• Saucepan
• Rubber spatula
• Measuring cups and spoons
• Whisk
• Offset spatula (for smoothing the cheesecake)
• Baking sheet (for the water bath)
• Aluminum foil (to wrap the pan and prevent leaks)

Ingredients for the Recipe

For the Coconut-Pecan Topping:

• 4 large egg yolks
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• ½ cup unsalted butter
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

For the Crust:

• 2 cups Oreo cookie crumbs (about 22 cookies, finely crushed)
• 5 tablespoons unsalted butter, melted

For the Chocolate Cheesecake Filling:

• 24 ounces cream cheese, softened to room temperature
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ cup sour cream
• 2 teaspoons vanilla extract
• 8 ounces German chocolate, melted and slightly cooled
• 4 large eggs

For the Optional Garnish:

• Chocolate ganache or melted chocolate drizzle
• Toasted coconut flakes
• Chopped pecans

Step 1: Make the Oreo Crust

A sturdy, chocolatey crust is the perfect base for this rich cheesecake. Here’s how to make it:

1. Preheat the Oven: Set your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. Crush the Oreos: Using a food processor, pulse the Oreo cookies (including the filling) into fine crumbs. If you don’t have a processor, place them in a zip-top bag and crush them with a rolling pin.
3. Mix with Butter: In a medium bowl, combine the Oreo crumbs with melted butter. Stir until the mixture resembles wet sand.
4. Press into the Pan: Firmly press the mixture into the bottom of the springform pan using the back of a spoon or the bottom of a measuring cup.
5. Bake the Crust: Place the pan in the oven and bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Chocolate Cheesecake Filling

A silky-smooth, chocolatey filling is key to a perfect cheesecake. Follow these steps:

1. Melt the German Chocolate: Break the chocolate into pieces and melt it in the microwave in 20-second intervals, stirring between each, until smooth. Let it cool slightly.
2. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
3. Add Sugar and Dry Ingredients: Mix in the granulated sugar, all-purpose flour, and unsweetened cocoa powder until well combined.
4. Incorporate Wet Ingredients: Add the sour cream and vanilla extract, mixing just until smooth.
5. Blend in Melted Chocolate: Slowly pour the melted German chocolate into the batter and mix until fully incorporated.
6. Add Eggs (One at a Time): Beat in the eggs one at a time, mixing on low speed just until combined. Do not overmix—this prevents cracks in the cheesecake.

Step 3: Assemble the Cheesecake

1. Pour the Filling Over the Crust: Gently pour the prepared chocolate cheesecake filling over the cooled Oreo crust. Use an offset spatula to smooth out the top.
2. Tap Out Air Bubbles: Lightly tap the pan on the counter a few times to release any trapped air bubbles.

Step 4: Prepare a Water Bath (Bain-Marie)

Using a water bath helps the cheesecake bake evenly and prevents cracks.

1. Wrap the Springform Pan: Wrap the outside of the pan securely with two layers of aluminum foil. This prevents water from leaking into the cheesecake.
2. Prepare the Water Bath: Place the foil-wrapped cheesecake pan inside a large roasting pan.
3. Add Hot Water: Pour about 1 inch of hot water into the roasting pan, surrounding the cheesecake.

Step 5: Bake the Cheesecake

1. Bake Slowly: Carefully place the roasting pan with the cheesecake into the oven. Bake at 325°F (163°C) for 60-75 minutes, or until the center is just set but still slightly jiggly.
2. Turn Off the Oven: Once baked, turn off the oven and crack the oven door open slightly. Let the cheesecake rest inside the oven for 30 minutes to prevent sudden temperature changes (which can cause cracks).
3. Cool Completely: Remove the cheesecake from the water bath and place it on a wire rack. Let it cool completely at room temperature for at least 1 hour.

Step 6: Chill the Cheesecake

1. Refrigerate for at Least 6 Hours: Once the cheesecake has cooled, cover it and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to deepen and the texture to set properly.

Step 7: Make the Coconut-Pecan Topping

This rich, nutty topping adds the classic German chocolate cake flavor to our cheesecake.

Instructions:

1. Whisk the Egg Yolks and Evaporated Milk: In a medium saucepan, whisk together the egg yolks and evaporated milk until smooth.
2. Add Sugar and Butter: Stir in the granulated sugar and unsalted butter.
3. Cook Until Thickened: Place the saucepan over medium heat, stirring constantly. Cook for 8-10 minutes, or until the mixture thickens and coats the back of a spoon.
4. Remove from Heat: Once thickened, remove the pan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
5. Cool the Topping: Let the topping cool to room temperature before spreading it over the cheesecake.

Step 8: Assemble the Cheesecake

1. Remove the Cheesecake from the Pan: Carefully release the cheesecake from the springform pan and transfer it to a serving platter.
2. Spread the Topping Evenly: Using a spatula, spread the coconut-pecan topping over the top of the cheesecake in an even layer.
3. Optional Garnish: Drizzle with chocolate ganache or melted chocolate, and sprinkle extra toasted coconut flakes and pecans for added texture.

How to Serve German Chocolate Cheesecake

This cheesecake is rich and indulgent, so small slices are perfect. Here are some great serving ideas:

• Room Temperature for Best Flavor: Let the cheesecake sit at room temperature for 15-20 minutes before serving for the best texture.
• Add Extra Garnishes: Drizzle with melted chocolate or serve with whipped cream for extra decadence.
• Pair with Coffee or Ice Cream: A strong espresso or a scoop of vanilla bean ice cream complements the deep chocolate flavor.

How to Store German Chocolate Cheesecake

• Refrigerator: Store leftover cheesecake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to 5 days.
• Freezer: You can freeze individual slices or the whole cheesecake. Wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months.
• Thawing: Let frozen cheesecake thaw in the refrigerator overnight before serving.

Nutrition Information

Serving Size	1 slice (out of 12)
Calories	~510 kcal
Carbohydrates	55g
Protein	8g
Fat	30g
Saturated Fat	15g
Cholesterol	110mg
Sodium	180mg
Fiber	4g
Sugar	40g

(Note: Nutrition values are estimates and may vary based on ingredients used.)

FAQs: German Chocolate Cheesecake

Can I make this cheesecake ahead of time?

Yes! This cheesecake is best when made a day in advance to allow the flavors to develop.

What is the best way to prevent cracks?

Using a water bath and avoiding overmixing the batter will help prevent cracks. Also, letting the cheesecake cool slowly in the oven helps.

Can I use a different type of chocolate?

Yes, but German chocolate gives this cheesecake its authentic flavor. You can substitute with semi-sweet chocolate, but the taste will be slightly different.

How do I freeze the cheesecake?

Wrap the whole cheesecake or individual slices in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Conclusion

This German Chocolate Cheesecake is the ultimate dessert for chocolate lovers. With its creamy texture, rich chocolate flavor, and nutty coconut topping, it’s a decadent treat that’s worth the effort. Make it ahead for special occasions, and don’t forget to store leftovers properly for an indulgent treat anytime!