German Chocolate Cheesecake Recipe with Toasted Coconut Pecan Topping

German Chocolate Cheesecake

If you have been hunting for a dessert that feels like two treats in one, this German Chocolate Cheesecake delivers. A crunchy Oreo crust holds a smooth, silky chocolate cheesecake, and the whole cake is crowned with the gooey coconut pecan topping that makes anything German chocolate so hard to resist.

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The idea grew out of two favorites in my own kitchen, my Triple Chocolate Cheesecake and my German Chocolate Brownie Pie.

I kept wondering how that sticky coconut pecan topping would taste against a cold, creamy chocolate cheesecake, and after one test batch there was no going back. You really do end up with two delicious desserts packed into a single slice.

It is a showstopper for birthdays, holiday tables, and potlucks. The chilling takes patience, but the steps themselves are simple, and the payoff is insanely decadent.

How to Make Oreo Crust for Cheesecake

The crust begins with whole Oreo cookies, cream filling and all. Grinding the entire cookie, filling included, gives you a deeper chocolate flavor and a slightly softer bite than chocolate wafer crumbs alone would give.

A food processor is my first choice here because it turns the cookies into fine, even crumbs that press into a compact crust. If you do not own one, place the cookies in a resealable bag and crush them with a rolling pin. The texture comes out a little coarser, but it still works beautifully.

Melt the unsalted butter and whisk it into the crumbs until every bit is evenly moistened. Pour the mixture into a 9 inch springform pan and press it into the bottom and about 1 inch up the sides.

The flat bottom of a measuring cup is the easiest tool for flattening and smoothing the surface, and it keeps the crust from creeping up unevenly.

There is no need to prebake this crust. Just slide the pan into the freezer to firm up while you prepare the filling.

How to Make Chocolate Cheesecake

Start by breaking your semisweet chocolate into small pieces. Smaller pieces melt faster and more evenly, so you never risk scorching the chocolate. Melt it in a double boiler or in the microwave, then set it aside to cool slightly while you work on the cream cheese.

In a large bowl, beat the softened cream cheese with the sugar and vanilla until the mixture is creamy and completely smooth. Scrape down the bowl as you go. Next, mix in the cocoa powder, then blend in the melted chocolate at low speed.

Add the eggs one at a time, mixing at low speed and stopping as soon as each one disappears into the batter. Overbeating at this stage whips air into the filling, and trapped air is what causes cracks later. Once the eggs are in, give the batter one last gentle mix to make sure everything is combined.

Pour the filling over the chilled crust and smooth the top with a spatula. Place the pan in an oven preheated to 325F, and set a small pot filled with water under the pan to add moisture to the oven.

Bake for about 1 hour and 15 minutes, until the center has set. Then turn off the oven, crack the door open, and leave the cheesecake inside for another hour. This slow cooldown is the secret to a beautiful, crack free top.

Move the cake to the counter to reach room temperature, then chill it in the refrigerator for 4 hours, or overnight if you have the time.

How to Make Coconut Pecan Toping

Spread the coconut and pecans on a large baking sheet and toast them in the oven for 10 minutes, then set them aside. Toasting wakes up their flavor and keeps them from tasting flat against the sweet sauce.

In a medium saucepan, stir together the butter, evaporated milk, light brown sugar, and egg yolks. Bring the mixture to a boil, then simmer for 10 minutes, stirring frequently, until it thickens to an almost pudding like consistency.

Remove the pan from the heat and stir in the vanilla, followed by the toasted coconut and pecans. Set the topping aside and let it cool completely before you use it.

How to Assemble the Cake

Once the cheesecake is fully chilled, release the ring from the springform pan and slide the cake onto a serving plate. Spread the cooled coconut pecan topping over the top, taking it almost to the edges so every slice gets that gooey finish. Return the cake to the refrigerator for another hour so the topping sets.

For the decorative ganache, melt the chopped chocolate with 1 teaspoon of coconut oil, then stir in 1 Tablespoon of maple syrup. Whisk in the cold heavy cream until the mixture is thick, smooth, and creamy, then whisk in the cocoa powder. Let the ganache cool until it reaches piping consistency.

Transfer it to a piping bag fitted with a star tip and pipe swirls around the topping. Those little rosettes turn a beautiful cake into a bakery style centerpiece.

Ingredients

This recipe has four parts, and each one is worth measuring out before you start.

For Oreo Crust

• 14.3 oz ground Oreo cookies
• 4 oz unsalted butter, melted

Chocolate Cheesecake

• 2 lb cream cheese, softened
• 1 and 1/4 cups sugar
• 2 Tablespoons cocoa powder
• 8 oz semisweet chocolate, melted
• 2 teaspoons vanilla
• 3 eggs, lightly beaten with a fork

Coconut Pecan Topping

• 1/3 cup unsalted butter
• 1 cup evaporated milk
• 3 egg yolks
• 1 teaspoon vanilla
• 3/4 cup light brown sugar
• 4 oz sweetened shredded coconut
• 3/4 cup chopped toasted pecans

Ganache for Swirls

• 4 oz chocolate, chopped
• 1 teaspoon coconut oil
• 1 Tablespoon cocoa powder
• 2/3 cup heavy cream
• 1 Tablespoon maple syrup

A few quick notes before you start. Let the cream cheese sit out until it is truly soft, because cold cream cheese stays lumpy no matter how long you beat it. Room temperature eggs also blend more evenly into the batter. Everything else can be measured straight from the pantry.

Instructions

Read through the whole method once before you begin, then work through it group by group. A little organization now saves a lot of scrambling later.

Oreo Crust

1. Line the bottom of a 9 inch springform pan with parchment paper, wrap the outside of the pan in heavy duty aluminum foil, and set it aside.
2. Preheat the oven to 325F.
3. Whisk the Oreo crumbs together with the melted butter, then press the mixture into the bottom and 1 inch up the sides of the pan. Place the pan in the freezer to firm while you make the filling.

Chocolate Cheesecake

1. Melt the semisweet chocolate and set it aside.
2. Beat the softened cream cheese, sugar, and vanilla until creamy. Mix in the cocoa powder and the melted chocolate.
3. Add the eggs and beat just until combined, keeping the mixer on low speed.
4. Spread the filling over the chilled crust and smooth the top. Place the pan in the preheated oven, then set a small pot filled with water under the pan.
5. Bake for about 1 hour and 15 minutes, until the center has set. Turn off the oven, crack the door open, and leave the cake inside for an additional hour. Move it to the counter to cool to room temperature, then chill in the refrigerator for 4 hours, or overnight.
6. Once the cake is cooled, remove the ring from the springform pan and transfer the cake to a serving plate.

Coconut Pecan Topping

1. In a saucepan, stir together the evaporated milk, butter, light brown sugar, and egg yolks. Simmer for 10 minutes, stirring constantly, until the mixture thickens to a consistency like pudding.
2. Remove from the heat and stir in the vanilla.
3. Stir in the coconut and pecans. Set the topping aside to cool to room temperature, then spread it over the chilled cake.

Chocolate Ganache Swirls

1. Melt the chocolate and coconut oil, then stir in the maple syrup.
2. Whisk in the cold heavy cream until the ganache is smooth and creamy, then whisk in the cocoa powder. Set it aside to cool until it reaches piping consistency.
3. Transfer the ganache to a piping bag fitted with a star tip and pipe swirls around the topping.

Chill the finished cake for at least an hour after the topping goes on. A cold cake slices cleanly, and the topping stays exactly where it belongs.

Recipe details

Prep time is 1 hour, and cook time is 1 hour and 15 minutes. The source lists a total time of 6 hours, which accounts for the extra hour the cake rests in the warm oven, the time it needs to cool on the counter, and the 4 hours of chilling in the refrigerator.

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German Chocolate Cheesecake

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German Chocolate Cheesecake If you have been hunting for a dessert that feels like two treats in one, this German Chocolate Cheesecake delivers. A crunchy Oreo crust holds a smooth, silky chocolate cheesecake, and the whole cake is crowned with the gooey coconut pecan topping that makes anything German chocolate so hard to resist.

• Total Time: 360 min

Ingredients

Scale 1x2x3x

For Oreo Crust
14.3 oz. Oreo Cookies, ground
4 oz. unsalted butter, melted

Chocolate Cheesecake
2 lb. cream cheese, softened
1 and 1/4 cup sugar
2 Tablespoon cocoa powder
8 oz. semi-sweet chocolate, melted
2 teaspoon vanilla
3 eggs, slightly beaten with the fork

Coconut Pecan Topping
1/3 cup unsalted butter
1 cup evaporated milk
3 egg yolks
1 teaspoon vanilla
3/4 cup light brown sugar
4 oz. sweetened shredded coconut
3/4 cups chopped toasted pecans

Ganache for Swirls
4 oz. chocolate, chopped
1 teaspoon coconut oil
1 Tablespoons cocoa powder
2/3 cup heavy cream
1 Tablespoon maple syrup

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Instructions

Oreo Crust
1-Line the bottom of the 9-inch springform: Line the bottom of the 9-inch springform pan with parchment paper and wrap the pan in heavy-duty aluminum foil and set aside.
2-Preheat the oven to 325F: Preheat the oven to 325F.
3-Whisk together Oreo crumbs with melted butter,: Whisk together Oreo crumbs with melted butter, then press the mixture into the bottom and 1 inch up the sides of springform pan. Place in the freezer to firm.

Chocolate Cheesecake
4-Melt the chocolate and set it aside: Melt the chocolate and set it aside.
5-Beat softened cream cheese, sugar, and vanilla: Beat softened cream cheese, sugar, and vanilla. Mix in the cocoa and melted chocolate.
6-Add eggs and beat just to combine: Add eggs and beat just to combine.
7-Spread the mixture over the crust and: Spread the mixture over the crust and smooth the top. Place in the preheated oven, then place a small pot filled with water under the pan.
8-Bake about 1 hour and 15 minutes: Bake about 1 hour and 15 minutes or until the center has set. Turn off the oven and crack the door open for additional hour, then place the cake on the counter to cool to room temperature, then chill in the fridge for 4 hour.
9-When it’s cooled remove the ring from: When it’s cooled remove the ring from the springform pan and transfer the cake onto the serving plate.

Coconut Pecan Topping
10-In a sauce pan stir together evaporated: In a sauce pan stir together evaporated milk, butter, light brown sugar, and egg yolks. Stirring constantly simmer for 10 minutes until thicken (it should be pudding-like).
11-Remove from heat and stir in vanilla: Remove from heat and stir in vanilla.
12-Next, stir in coconut and pecans: Next, stir in coconut and pecans. Set aside to cool to room temperature, then spread over the chilled cake.

Chocolate Ganache Swirls
13-Melt the chocolate and coconut oil, then: Melt the chocolate and coconut oil, then stir in maple syrup.
14-Whisk in cold heavy cream until smooth: Whisk in cold heavy cream until smooth and creamy. Then whisk in cocoa powder. Set aside to cool and reach piping consistency.
15-Transfer to a piping bag and make: Transfer to a piping bag and make the swirls.

Last Step:

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• Prep Time: 60 min
• Cook Time: 75 min
• Method: bake