Are you ready to elevate your dessert game to new heights? Look no further than our luxurious German Chocolate Cheesecake recipe. Combining the rich flavors of German chocolate cake with the creamy goodness of cheesecake, this dessert is a true showstopper. Whether you’re entertaining guests or simply treating yourself, this indulgent treat is guaranteed to impress. Let’s dive into the decadence!

Ingredients:

For Oreo Crust:

• 14.3 oz. Oreo Cookies, ground
• 4 oz. unsalted butter, melted

Chocolate Cheesecake:

• 2 lb. cream cheese, softened
• 1 ¼ cup sugar
• 2 Tablespoon cocoa powder
• 8 oz. semi-sweet chocolate, melted
• 2 teaspoon vanilla
• 3 eggs, slightly beaten with a fork

Coconut Pecan Topping:

• ⅓ cup unsalted butter
• 1 cup evaporated milk
• 3 egg yolks
• 1 teaspoon vanilla
• ¾ cup light brown sugar
• 4 oz. sweetened shredded coconut
• ¾ cups chopped toasted pecans

Ganache for Swirls:

• 4 oz. chocolate, chopped
• 1 teaspoon coconut oil
• 1 Tablespoons cocoa powder
• ⅔ cup heavy cream
• 1 Tablespoon maple syrup

Directions:

Oreo Crust:

1. Line the bottom of a 9-inch springform pan with parchment paper and wrap the pan in heavy-duty aluminum foil. Set aside.
2. Preheat the oven to 325F.
3. In a bowl, combine Oreo crumbs with melted butter. Press the mixture into the bottom and 1 inch up the sides of the springform pan. Place in the freezer to firm.

Chocolate Cheesecake:

1. Melt the chocolate and set it aside.
2. In a mixing bowl, beat softened cream cheese, sugar, and vanilla until smooth. Mix in cocoa powder and melted chocolate.
3. Add eggs and beat just until combined.
4. Spread the cheesecake mixture over the crust in the springform pan. Place the pan in the preheated oven, then place a small pot filled with water under the pan.
5. Bake for about 1 hour and 15 minutes, or until the center is set. Turn off the oven and crack the door open for an additional hour. Then cool the cake to room temperature and chill in the fridge for 4 hours.
6. Once chilled, remove the cake from the springform pan and transfer it to a serving plate

Coconut Pecan Topping:

1. In a saucepan, stir together evaporated milk, butter, light brown sugar, and egg yolks. Simmer, stirring constantly, for about 10 minutes until thickened.
2. Remove from heat and stir in vanilla. Then, stir in coconut and pecans. Let cool to room temperature, then spread over the chilled cake.

Chocolate Ganache Swirls:

1. Melt the chocolate and coconut oil, then stir in maple syrup.
2. Whisk in cold heavy cream until smooth. Add cocoa powder and whisk until creamy. Let it cool until it reaches piping consistency.
3. Transfer the ganache to a piping bag and pipe swirls onto the cake.

Prep Time: 1 hour
Cooking Time: 5 hours 45 minutes
Total Time: 6 hours 45 minutes
Servings: 12

Serving and Storage Tips:

Serving:

• When serving German Chocolate Cheesecake, consider garnishing each slice with a sprinkle of cocoa powder or a drizzle of chocolate sauce for an extra touch of decadence.
• Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich flavors of the cheesecake.
• For a special occasion, serve the cheesecake with a side of fresh berries or a dusting of powdered sugar for an elegant presentation

Storage:

• To maintain freshness, store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.
• Alternatively, you can freeze individual slices of cheesecake by wrapping them tightly in plastic wrap and then aluminum foil. Frozen cheesecake can be stored for up to 1-2 months.
• When ready to enjoy frozen cheesecake, simply thaw it in the refrigerator overnight before serving. This will help preserve the texture and flavor of the dessert.
• Avoid storing cheesecake at room temperature for an extended period, as it can lead to spoilage and compromise the quality of the dessert.

FAQs :

1. Can I use store-bought cheesecake instead of making it from scratch?
   • While store-bought cheesecake can be used as a shortcut, making it from scratch ensures the freshest flavor and allows you to customize the recipe to your preferences.
2. Can I make this recipe ahead of time?
   • Yes, you can make the cheesecake ahead of time and store it in the refrigerator for up to 3-4 days. Alternatively, you can freeze individual slices for longer storage.
3. Can I omit the coconut in the topping?
   • Absolutely! If you’re not a fan of coconut, feel free to omit it from the topping. You can replace it with more chopped pecans or simply leave it out altogether.
4. What can I use instead of Oreo cookies for the crust?
   • If you prefer a different crust, you can use graham crackers, chocolate graham crackers, or even chocolate wafer cookies. Simply crush them and mix with melted butter for the crust base.
5. How can I prevent cracks from forming on the cheesecake?
   • To prevent cracks, avoid overmixing the batter, and ensure the oven temperature is not too high. Additionally, using a water bath during baking can help regulate the temperature and prevent cracks.