Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
German Chocolate Cheesecake

🍫πŸ₯₯German Chocolate Cheesecake 🍫πŸ₯₯: A Symphony of Flavors


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale

Ingredients:

For the Coconut-Pecan Topping:

  • 4 large egg yolks πŸ₯š
  • 12 oz can evaporated milk πŸ₯›
  • 1 Β½ tsp vanilla extract 🍦
  • 1 Β½ cups sugar 🍬
  • ΒΎ cup unsalted butter 🧈 (cubed)
  • 2 β…” cups sweetened shredded coconut πŸ₯₯
  • 1 ΒΌ cups pecans πŸ₯œ (toasted and chopped)

For the Crust:

  • 2 Β½ cups Oreo crumbs πŸͺ
  • ΒΌ cup unsalted butter 🧈 (melted)

For the Filling:

  • 24 oz cream cheese πŸ§€ (room temperature)
  • 1 cup sugar 🍬
  • 1 tbsp all-purpose flour 🌾
  • 3 tbsp unsweetened cocoa powder 🍫
  • 1 cup sour cream πŸ₯›
  • Β½ tsp vanilla extract 🍦
  • 8 oz German chocolate 🍫 (melted)
  • 4 large eggs πŸ₯š (room temperature)

For Garnish (Optional):

  • Chocolate ganache or sauce 🍫

Instructions

Instructions:

  1. Make the Coconut-Pecan Topping:
    • In a saucepan, whisk together the egg yolks πŸ₯š, evaporated milk πŸ₯›, and vanilla extract 🍦.
    • Add sugar 🍬 and cubed butter 🧈. Cook over medium heat, stirring constantly for 12-15 minutes until it thickens to a pudding-like consistency.
    • Remove from heat, stir in the shredded coconut πŸ₯₯, toasted pecans πŸ₯œ, and salt. Transfer to a bowl and refrigerate until completely cool.
  2. Prepare the Crust:
    • Preheat oven to 325Β°F (163Β°C).
    • Mix the Oreo crumbs πŸͺ and melted butter 🧈. Press this mixture into the bottom and up the sides of a 9-inch springform pan.
    • Bake for 8-10 minutes, then cool completely on a wire rack.
  3. Make the Cheesecake Filling:
    • Lower the oven temperature to 300Β°F (150Β°C).
    • In a large bowl, beat cream cheese πŸ§€, sugar 🍬, flour 🌾, and cocoa powder 🍫 until smooth.
    • Add in sour cream πŸ₯› and vanilla extract 🍦. Mix in the melted German chocolate 🍫, scraping down the sides as needed.
    • Add the eggs πŸ₯š, one at a time, mixing gently until just combined.
  4. Assemble and Bake:
    • Pour 1 cup of cheesecake batter into the prepared crust and spread evenly.
    • Add 1 Β½ cups of the cooled coconut pecan topping. Pour the rest of the cheesecake batter on top, avoiding disturbing the filling.
    • Wrap the pan in foil and place it in a larger baking pan filled with 1 inch of hot water.
    • Bake for 1 hour and 25-30 minutes, until the center is set but still slightly jiggly.
  5. Cool and Set:
    • Turn off the oven and let the cheesecake sit for 30 minutes.
    • Crack the oven door and allow it to cool for an additional 30 minutes.
    • Remove from the water bath and refrigerate for 5-6 hours or overnight.
  6. Garnish and Serve:
    • Top with the remaining coconut-pecan topping πŸ₯₯πŸ₯œ and drizzle with chocolate ganache or sauce 🍫 (optional).
    • Store cheesecake in the refrigerator for up to 5 days.

Β 

Notes

Enjoy thisΒ decadent German Chocolate Cheesecakeβ€”a coconut and pecan lover’s dream! 🍫πŸ₯₯