German Chocolate Cheesecake

Ingredients

For the Oreo Crust:

14.3 ounces Oreo Cookies, ground

4 ounces unsalted butter, melted

For the Chocolate Cheesecake:

2 pounds cream cheese, softened

1 and 1/4 c sugar

2 tbsp cocoa powder

8 ounces semi-sweet chocolate, melted

2 tsp vanilla

3 eggs, slightly beaten with a fork

For the Coconut Pecan Topping:

1/3 c unsalted butter

1 c evaporated milk

3 egg yolks

1 tsp vanilla

3/4 c light brown sugar

4 ounces sweetened shredded coconut

3/4 c chopped toasted pecans

For the Ganache Swirls:

4 ounces chocolate, chopped

1 tsp coconut oil

1 tbsp cocoa powder

2/3 c heavy cream

1 tbsp maple syrup

Instructions

To make the Oreo crust:

Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper. Also, wrap the outside of the pan with heavy-duty aluminum foil.

Crush the Oreo cookies until they become fine crumbs. Mix these crumbs with melted butter until well combined.

Firmly press this mixture into the bottom and slightly, up the sides of your pan. Place it in the freezer to set it while you move on to the steps.

To make the Chocolate Cheesecake:

Melt sweet chocolate and let it cool down a bit.

In a mixing bowl beat softened cream cheese with sugar and vanilla until smooth and creamy.

Add cocoa powder and melted chocolate to this mixture ensuring they are well combined.

Gently fold in beaten eggs being careful not to overmix.

Remove your crust from the freezer. Pour the cream cheese mixture over it smoothing out the top evenly.

Place your cheesecake pan in a pan filled with water (for a water bath). Bake in your preheated oven, for approximately 1 hour and 15 minutes or until the center is fully set.

Once you’re finished baking turn off the oven. Open the door slightly. Let the cheesecake cool, inside the oven for an hour before moving it to a wire rack to cool down completely at room temperature. Once cooled place it in the refrigerator for 4 hours.

For the Coconut Pecan Topping:

In a saucepan over medium heat combine butter, evaporated milk, egg yolks, vanilla extract and brown sugar. Stir continuously. Cook until the mixture thickens up.

Remove from heat and mix in coconut and toasted pecans.

Allow the mixture to cool down completely at room temperature then evenly spread it over your chilled cheesecake.

For the Chocolate Ganache Swirls:

Melt chocolate with coconut oil and stir, in maple syrup until smooth.

Gradually whisk in cream until you achieve a creamy consistency. Then add cocoa powder.

Let it cool until it thickens enough for piping. Transfer it to a piping bag.

Create swirls or other decorative patterns on top of your cheesecake.

Now your German Chocolate Cheesecake is ready to be served and enjoyed!

Nutrition Information:

Yields: 12 slices | Serving Size: 1 slice

Frequently Asked Questions:

Can I use a different type of cookie for the crust instead of Oreos?

Yes, you can use other cookies like graham crackers or chocolate graham crackers if you prefer a different crust.

Crush them into fine crumbs and combine with melted butter as a substitute for the Oreo crust.

What’s the purpose of the water bath when baking the cheesecake?

The water bath, also known as a bain-marie, helps create a moist and gentle baking environment for the cheesecake.

It prevents cracking, drying out, and overcooking, resulting in a creamy and evenly baked cheesecake.

Can I prepare the cheesecake in advance and freeze it?

Yes, you can prepare the cheesecake in advance and freeze it for future use.

Ensure it’s well wrapped to prevent freezer burn.

Thaw it in the refrigerator before serving.

Can I substitute the sweetened shredded coconut with unsweetened coconut flakes?

Yes, you can use unsweetened coconut flakes instead.

However, you may want to add a bit more sugar to the topping mixture to compensate for the lack of sweetness.

What can I use as an alternative to a piping bag for the chocolate ganache swirls?

If you don’t have a piping bag, you can use a resealable plastic bag and snip off a small corner to create a makeshift piping bag.

Alternatively, you can drizzle the ganache using a spoon for a different decorative effect.

Can I use a different type of chocolate for the Chocolate Cheesecake?

While semi-sweet chocolate is commonly used, you can experiment with other types of chocolate, such as dark chocolate or milk chocolate, to achieve different flavor profiles in your cheesecake.

What’s the purpose of wrapping the outside of the springform pan with aluminum foil?

Wrapping the pan with foil helps prevent water from the water bath from seeping into the cheesecake, which could affect its texture and consistency.

It’s a crucial step to ensure your cheesecake bakes perfectly.

Can I make this cheesecake without a water bath?

While a water bath is recommended for even baking and preventing cracks, you can bake the cheesecake without it.

Just be cautious to monitor the baking time and temperature, and be prepared for possible surface cracks.

Can I substitute the evaporated milk with another type of milk?

Evaporated milk adds a creamy richness to the topping.

If you must substitute it, you can use heavy cream or half-and-half, but it may result in a slightly different flavor and texture.

Can I make this cheesecake ahead of time and store it in the freezer?

Yes, you can make the cheesecake ahead of time and store it in the freezer for a few weeks.

Be sure to wrap it well to prevent freezer burn.

Allow it to thaw in the refrigerator before serving.