Looking for a decadent dessert to indulge your sweet tooth? Dive into the world of luscious treats with this captivating German Chocolate Cheesecake. Imagine the classic German chocolate cake transformed into a rich cheesecake, blending the gooey coconut-pecan flavors with a creamy, dreamy base. Every bite offers pure indulgence and lusciousness.
While the original German chocolate cake boasts iconic coconut-pecan frosting, this cheesecake elevates the experience with a baked-in filling and topping. The coconut’s chewy texture, the toasted pecan crunch, and hints of caramelized brown sugar create a symphony of flavors. Each mouthful immerses you in a blissful combination of coconut and pecans.
The cheesecake base, speckled with melted German chocolate, adds a luxurious, chocolatey dimension to complement the decadent coconut-pecan topping. As you cut into it, you’ll experience the satisfying crack of the chocolate cookie crumb crust, followed by layers of creamy cheesecake, coconut filling, toasted pecans, and a drizzle of dark chocolate. Each component harmonizes beautifully to create a sensory delight.
Despite its luxurious appearance, this German chocolate cheesecake is surprisingly simple to make. The coconut-pecan topping involves a quick stovetop process to create a pudding-like mixture, while the chocolate cheesecake base combines cream cheese, eggs, and melted German chocolate for a fudgy richness. Layering the batters and fillings and allowing them to slowly bake and cool results in a creamy, chocolatey masterpiece.
Enhance the cheesecake’s presentation by drizzling extra chocolate ganache over the coconut-pecan topping, adding chocolate shavings, or serving with fresh whipped cream. The more indulgent, the better! Whether you’re preparing for a special occasion or simply satisfying a cheesecake craving, this German Chocolate Cheesecake promises an irresistible combination of flavors and textures.
Why You’ll Love This German Chocolate Cheesecake
– Decadent Fusion: A delightful blend of classic German chocolate flavors with a rich cheesecake base.
– Texture Symphony: Enjoy the contrast of chewy coconut, crunchy pecans, and creamy cheesecake.
– Simple Yet Luxurious: Surprisingly easy to make while delivering a luxurious dessert experience.
– Versatile Indulgence: Perfect for both celebrations and everyday indulgence.
Ingredients
– For the Coconut-Pecan Topping:
– 4 large egg yolks
– 12 oz can evaporated milk
– 1 1/2 tsp vanilla extract
– 1 1/2 cups sugar
– 3/4 cup unsalted butter, cubed
– 2 2/3 cups sweetened shredded coconut
– 1 1/4 cups pecans, toasted and chopped
– For the Crust:
– 2 1/2 cups Oreo crumb crumbs
– 1/4 cup unsalted butter, melted
– For the Filling:
– 24 oz cream cheese, room temperature
– 1 cup sugar
– 1 tbsp all-purpose flour
– 3 tbsp unsweetened cocoa powder
– 1 cup sour cream
– 1/2 tsp vanilla extract
– 8 oz German chocolate, melted
– 4 large eggs, room temperature
Step 1: Make the Coconut-Pecan Topping:
In a saucepan, combine egg yolks, evaporated milk, and vanilla. Add sugar and butter, cook for 12-15 minutes until thickened. Stir in coconut, pecans, and salt. Chill in the refrigerator.
Step 2: Make the Crust:
Preheat oven to 325°F. Mix Oreo crumbs and melted butter, press into a springform pan. Bake, then cool.
Step 3: Make the Filling:
Beat cream cheese, sugar, flour, cocoa until smooth. Add sour cream, vanilla, melted chocolate, and eggs one by one.
Step 4: Layer and Bake:
Layer batter, coconut-pecan mixture, and remaining batter in the crust. Bake in a water bath, cool, then refrigerate.
Storage Options
Store covered in the refrigerator for up to 5 days.
Variations and Substitutions
– For a Nut-Free Version: Replace pecans with toasted coconut or chocolate shavings.
– Enhance the Chocolate Flavor: Use dark chocolate or add a chocolate drizzle on top.
– Experiment with Crust: Substitute Oreo crumbs with graham cracker or almond meal crust.
– Infuse Flavors: Add a hint of orange zest to the filling for a citrusy twist.
What to Serve With German Chocolate Cheesecake
– Hot Coffee: A rich espresso or a flavored latte complements the dessert.
– Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside the cheesecake.
– Fresh Berries: A mixed berry compote or a side of fresh berries adds a fruity contrast.
– Chamomile Tea: For a soothing pairing, enjoy a warm cup of chamomile tea with the indulgent dessert.
Frequently Asked Questions
– Can I Freeze the Cheesecake?: Yes, tightly wrap individual slices or the whole cheesecake, and freeze for up to 3 months.
– How Long Does the Coconut-Pecan Topping Last?: Store it separately in an airtight container in the refrigerator for up to a week.
– Can I Use Cocoa Powder Instead of Chocolate?: You can substitute cocoa powder but adjust the sweetness level accordingly.
– Is the Cheesecake Gluten-Free?: The cheesecake can be made gluten-free by using gluten-free Oreo crumbs or a different crust option.
Experience a divine symphony of creamy cheesecake, indulgent chocolate, and decadent coconut-pecan topping with every forkful of this German Chocolate Cheesecake. The contrast of textures, the richness of flavors, and the sheer indulgence will transport you to a realm of dessert nirvana. It’s a perfect sweet escapade for any dessert enthusiast.
German Chocolate Cheesecake
Equipment
- Springform Pan
- Saucepan
- Mixer
Ingredients
Coconut-Pecan Topping
- 4 large egg yolks
- 12 oz evaporated milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sugar
- 3/4 cup unsalted butter, cubed
- 2 2/3 cups sweetened shredded coconut
- 1 1/4 cups pecans, toasted and chopped
Crust
- 2 1/2 cups Oreo crumb crumbs
- 1/4 cup unsalted butter, melted
Filling
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 1 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 cup sour cream
- 1/2 tsp vanilla extract
- 8 oz German chocolate, melted
- 4 large eggs, room temperature
Instructions
- Make the Coconut-Pecan Topping: In a saucepan, combine egg yolks, evaporated milk, vanilla, sugar, and butter. Cook until thickened, then stir in coconut, pecans, and salt. Chill in the refrigerator.
- Make the Crust: Preheat oven to 325°F. Mix Oreo crumbs and melted butter, press into a springform pan. Bake, then cool.
- Make the Filling: Beat cream cheese, sugar, flour, cocoa until smooth. Add sour cream, vanilla, melted chocolate, and eggs one by one.
- Layer and Bake: Layer batter, coconut-pecan mixture, and remaining batter in the crust. Bake in a water bath, cool, then refrigerate.