German Chocolate Cheesecake – Discover a dessert masterpiece that will leave your taste buds in awe—our mouthwatering German Chocolate Cheesecake. This delightful creation combines the richness of a classic cheesecake with the irresistible flavors of German chocolate. With a luscious chocolate cheesecake base, a delectable coconut pecan topping, and elegant chocolate ganache swirls, this recipe is a true showstopper. Prepare to embark on a culinary journey that will captivate your senses and impress your loved ones with its unforgettable taste.
Picture this: It’s a cozy Sunday afternoon, and the tantalizing aroma of a freshly baked German Chocolate Cheesecake fills your home. As the oven timer dings, you gather your loved ones around the kitchen counter. With eager anticipation, you slice into the velvety smooth cheesecake, revealing its layers of decadence. Each bite is a symphony of flavors—a perfect balance between the creamy cheesecake, the heavenly coconut pecan topping, and the delicate chocolate ganache swirls. This recipe has become a beloved tradition in our household, cherished by my husband and our little family. It’s the dessert that brings us together, creating moments of joy and sweet indulgence that we’ll treasure forever.
Unleashing the Irresistible Charm of German Chocolate Cheesecake
- Indulge in a heavenly blend of rich chocolate and smooth cream cheese, creating a harmonious symphony of flavors.
- The Oreo crust adds a delightful crunchy texture to complement the creamy cheesecake.
- The coconut pecan topping brings a delightful hint of tropical sweetness, perfectly balanced with the nuttiness of toasted pecans.
- Luxurious chocolate ganache swirls add an elegant touch, tantalizing both your taste buds and visual senses.
- With simple yet precise instructions, you can easily recreate this masterpiece at home and impress your guests with your baking prowess.
Ingredients:
For the Oreo Crust:
- 405g (14.3 oz.) Oreo Cookies, finely ground
- 113g (4 oz.) unsalted butter, melted
For the Chocolate Cheesecake:
- 907g (2 lb.) cream cheese, softened
- 285g (1 and 1/4 cup) sugar
- 2 tablespoons cocoa powder
- 227g (8 oz.) semi-sweet chocolate, melted
- 2 teaspoons vanilla
- 3 eggs, slightly beaten with a fork
For the Coconut Pecan Topping:
- 76g (1/3 cup) unsalted butter
- 240ml (1 cup) evaporated milk
- 3 egg yolks
- 1 teaspoon vanilla
- 165g (3/4 cup) light brown sugar
- 113g (4 oz.) sweetened shredded coconut
- 110g (3/4 cup) chopped toasted pecans
For the Ganache Swirls:
- 113g (4 oz.) chocolate, chopped
- 1 teaspoon coconut oil
- 1 tablespoon cocoa powder
- 160ml (2/3 cup) heavy cream
- 1 tablespoon maple syrup
Directions:
Begin by lining the bottom of a 9-inch springform pan with parchment paper, then wrap the pan in heavy-duty aluminum foil. Set it aside.
Preheat your oven to 325°F (163°C).
In a bowl, whisk together the finely ground Oreo cookies and melted butter until well combined.
Press the Oreo mixture into the bottom and about 1 inch up the sides of the prepared springform pan, creating the crust. Place the pan in the freezer to firm up while you prepare the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
Add the cocoa powder and melted chocolate to the cream cheese mixture. Mix until well combined.
Gradually add the slightly beaten eggs, mixing just until combined.
Pour the chocolate cheesecake filling over the Oreo crust in the springform pan, ensuring an even layer.
Place a small pot filled with water under the pan in the preheated oven. This will help prevent cracks in the cheesecake.
Bake the cheesecake for approximately 1 hour and 15 minutes, or until the center is set. After baking, turn off the oven and crack the door open for an additional hour. Then, transfer the cheesecake to a cooling rack and let it cool to room temperature before refrigerating it for at least 4 hours.
Once the cheesecake has chilled, carefully remove the ring from the springform pan, and transfer the cake to a serving plate.
For the coconut pecan topping, in a saucepan, stir together the evaporated milk, butter, light brown sugar, and egg yolks. Simmer the mixture, stirring constantly, until it thickens to a pudding-like consistency, about 10 minutes. Remove from heat and stir in the vanilla.
Stir in the sweetened shredded coconut and chopped toasted pecans. Allow the mixture to cool to room temperature, then spread it evenly over the chilled cheesecake.
For the chocolate ganache swirls, melt the chocolate and coconut oil together. Stir in the maple syrup. In a separate bowl, whisk the cold heavy cream until smooth and creamy. Whisk in the cocoa powder until well combined. Add the chocolate mixture to the whipped cream and continue whisking until it reaches a piping consistency.
Transfer the ganache to a piping bag and create elegant swirls on top of the coconut pecan topping.
Refrigerate the cheesecake for an additional 1-2 hours to allow the flavors to meld together and the ganache to set.
Serve chilled and savor each bite of this divine German Chocolate Cheesecake.
Notes:
- For a twist, you can experiment with different flavored Oreo cookies, such as mint or peanut butter, to customize the crust.
- Feel free to adjust the sweetness of the coconut pecan topping by adding more or less brown sugar according to your preference.
- To save time, you can prepare the crust and topping in advance, refrigerating them until you’re ready to assemble and serve the cheesecake.
- This recipe yields a truly indulgent dessert, so it’s perfect for special occasions and celebrations.
In conclusion, our German Chocolate Cheesecake is a true masterpiece that combines the richness of chocolate, the creaminess of cheesecake, and the delightful flavors of coconut and pecans. It’s a dessert that will capture your heart and satisfy your sweet cravings in the most indulgent way. Whether you’re celebrating a special occasion or simply treating yourself and your loved ones to a decadent dessert, this recipe is guaranteed to impress. So gather your ingredients, follow the simple steps, and create a culinary delight that will leave everyone in awe. With each heavenly bite, you’ll savor the harmonious blend of flavors and create lasting memories. Get ready to experience pure bliss with our irresistible German Chocolate Cheesecake—your taste buds will thank you!
FAQ
Can I use a different type of chocolate for the cheesecake?
Absolutely! While this recipe calls for semi-sweet chocolate, you can experiment with dark chocolate or even white chocolate to suit your preference.
Can I make this cheesecake in advance?
Definitely! This cheesecake can be made a day or two ahead of time. Just make sure to keep it refrigerated until ready to serve.
Can I use a different type of nut for the topping?
Yes, feel free to substitute the pecans with your favorite nuts, such as walnuts or almonds, for a delightful twist.
German Chocolate Cheesecake
Ingredients
For the Oreo Crust:
- 405 g 14.3 oz. Oreo Cookies, finely ground
- 113 g 4 oz. unsalted butter, melted
For the Chocolate Cheesecake:
- 907 g 2 lb. cream cheese, softened
- 285 g 1 and 1/4 cup sugar
- 2 tablespoons cocoa powder
- 227 g 8 oz. semi-sweet chocolate, melted
- 2 teaspoons vanilla
- 3 eggs slightly beaten with a fork
For the Coconut Pecan Topping:
- 76 g 1/3 cup unsalted butter
- 240 ml 1 cup evaporated milk
- 3 egg yolks
- 1 teaspoon vanilla
- 165 g 3/4 cup light brown sugar
- 113 g 4 oz. sweetened shredded coconut
- 110 g 3/4 cup chopped toasted pecans
For the Ganache Swirls:
- 113 g 4 oz. chocolate, chopped
- 1 teaspoon coconut oil
- 1 tablespoon cocoa powder
- 160 ml 2/3 cup heavy cream
- 1 tablespoon maple syrup
Instructions
- Begin by lining the bottom of a 9-inch springform pan with parchment paper, then wrap the pan in heavy-duty aluminum foil. Set it aside.
- Preheat your oven to 325°F (163°C).
- In a bowl, whisk together the finely ground Oreo cookies and melted butter until well combined.
- Press the Oreo mixture into the bottom and about 1 inch up the sides of the prepared springform pan, creating the crust. Place the pan in the freezer to firm up while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
- Add the cocoa powder and melted chocolate to the cream cheese mixture. Mix until well combined.
- Gradually add the slightly beaten eggs, mixing just until combined.
- Pour the chocolate cheesecake filling over the Oreo crust in the springform pan, ensuring an even layer.
- Place a small pot filled with water under the pan in the preheated oven. This will help prevent cracks in the cheesecake.
- Bake the cheesecake for approximately 1 hour and 15 minutes, or until the center is set. After baking, turn off the oven and crack the door open for an additional hour. Then, transfer the cheesecake to a cooling rack and let it cool to room temperature before refrigerating it for at least 4 hours.
- Once the cheesecake has chilled, carefully remove the ring from the springform pan, and transfer the cake to a serving plate.
- For the coconut pecan topping, in a saucepan, stir together the evaporated milk, butter, light brown sugar, and egg yolks. Simmer the mixture, stirring constantly, until it thickens to a pudding-like consistency, about 10 minutes. Remove from heat and stir in the vanilla.
- Stir in the sweetened shredded coconut and chopped toasted pecans. Allow the mixture to cool to room temperature, then spread it evenly over the chilled cheesecake.
- For the chocolate ganache swirls, melt the chocolate and coconut oil together. Stir in the maple syrup. In a separate bowl, whisk the cold heavy cream until smooth and creamy. Whisk in the cocoa powder until well combined. Add the chocolate mixture to the whipped cream and continue whisking until it reaches a piping consistency.
- Transfer the ganache to a piping bag and create elegant swirls on top of the coconut pecan topping.
- Refrigerate the cheesecake for an additional 1-2 hours to allow the flavors to meld together and the ganache to set.
- Serve chilled and savor each bite of this divine German Chocolate Cheesecake.
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