Description
Rich layers of german chocolate cheesecake invite chocolate and coconut lovers into a delightful dessert paradise. Silky cream cheese mingles with classic german chocolate cake notes, creating an irresistible sweet experience you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups sugar
- 2 2/3 cups sweetened shredded coconut
- 1 1/4 cups pecans, toasted and chopped
Liquid Ingredients:
- 12 ounces (340 grams) evaporated milk
- 1 1/2 teaspoons vanilla extract
Binding Ingredients:
- 4 large egg yolks
- 3/4 cup (170 grams) unsalted butter, cubed
Instructions
- Craft the coconut pecan topping by whisking egg yolks, evaporated milk, and vanilla in a saucepan. Incorporate sugar and butter, stirring constantly over medium heat until the mixture thickens to a pudding-like consistency, approximately 12-15 minutes.
- Remove from heat and fold in coconut, pecans, and salt. Transfer to a bowl and chill completely in the refrigerator.
- Prepare the crust by preheating the oven to 325°F. Combine Oreo crumbs with melted butter and press firmly into a 9-inch springform pan, covering bottom and sides.
- Bake the crust for 8-10 minutes, then allow to cool entirely on a wire rack.
- Lower oven temperature to 300°F and prepare the filling by blending cream cheese, sugar, flour, and cocoa powder until smooth.
- Incorporate sour cream and vanilla, then gradually mix in melted German chocolate, ensuring thorough integration.
- Gently fold in eggs one at a time, mixing until just combined without overmixing.
- Pour 1 cup of cheesecake batter into the cooled crust, creating an even base layer.
- Spread 1 1/2 cups of chilled coconut pecan topping over the initial batter layer.
- Carefully pour remaining cheesecake batter on top, maintaining the distinct layers.
- Wrap the springform pan completely with foil and place inside a larger pan filled with 1-inch of hot water.
- Bake for 1 hour 25-30 minutes until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake rest inside for 30 minutes.
- Slightly crack the oven door and allow additional 30 minutes of cooling.
- Remove from water bath and refrigerate for 5-6 hours or overnight until fully set.
- Garnish with remaining coconut pecan topping and optional chocolate ganache before serving.
- Store covered in the refrigerator for up to 5 days.
Notes
- Prevent cracks by using room temperature ingredients and avoiding overmixing the cheesecake batter to maintain a smooth, creamy texture.
- Wrap the springform pan tightly with aluminum foil to prevent water from seeping into the crust during the water bath baking method.
- For a gluten-free version, substitute Oreo crumbs with gluten-free chocolate cookie crumbs or ground almond flour mixed with cocoa powder.
- Cool the cheesecake gradually to prevent sudden temperature changes that can cause surface cracking or uneven texture.
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg