GERMAN CHOCOLATE CHEESECAKE RECIPE: THE PERFECT DESSERT

Prep Time: 1 hr | Cook Time: 1 hr 15 mins

Are you looking for the perfect dessert? Look no more because this German Chocolate Cheesecake is everything! Rich, gooey, with a wonderful cheesecake and chocolate crust topped with coconut pecan. This cake is heaven on a plate!

INGREDIENTS :

Oreo Crust:

• 4 ounces unsalted butter-melted
• 14.3 ounces Oreo Cookies-ground

Chocolate Cheesecake:

• 1 1/4 c. sugar
• 2 tbsp cocoa powder
• 2 pounds cream cheese-softened
• 8 ounces semi-sweet chocolate-melted
• 3 eggs-slightly beaten with the fork
• 2 tsp vanilla

Coconut-Pecan Topping:

• 3 egg yolks
• 1 c. evaporated milk
• 4 ounces sweetened shredded coconut
• 1 tsp vanilla
• 3/4 c. light brown sugar
• 3/4 c. chopped toasted pecans
• 1/3 c. unsalted butter

Ganache for Swirls:

• 1 tbsp cocoa powder
• 4 ounces chocolate-chopped
• 1 tsp coconut oil
• 1 tbsp maple syrup
• 2/3 c. heavy cream

DIRECTIONS :

Oreo Crust:

Step 1: Using parchment paper, line the bottom of a 9-inch springform pan, then wrap the pan in heavy-duty aluminium foil. Set aside.

Step 2: Prepare the oven. Preheat it to 325 degrees F.

Step 3: Combine the Oreo crumbs and melted butter. Into the bottom and 1-inch up the sides of the prepared pan, press the mixture. Then, put it in the freezer until the mixture is firm.

Chocolate Cheesecake:

Step 4: Let the chocolate melt and set aside.

Step 5: Combine the softened cream cheese with sugar and vanilla. Beat in the cocoa along with the melted chocolate. Then, add the eggs and beat until just mixed.

Step 6: Over the crust, spread the mixture and smooth the top. Place the pan in the preheated oven. Under the pan, put a small pot filled with water. Bake for about 1 hour 15 minutes or until the middle is set. When done, turn the oven off and crack the door open. Leave the pan in the oven for an hour, then transfer it to the counter to cool at room temperature. Once cooled, place in the fridge to chill for 4 hours.

Step 7: Remove the ring from the springform pan once the cake has cooled and invert the cake onto a serving plate.

Coconut-Pecan Topping:

Step 8: Place the evaporated milk, butter, light brown sugar, and egg yolks in a saucepan. Let everything simmer while stirring for about 10 minutes until the mixture has thickened to a pudding-like consistency.

Step 9: Take the pan off the heat and stir in the vanilla followed by the coconut and pecans.

Step 10: Set the toppings aside to cool before spreading them over the chilled cake.

Chocolate Ganache Swirls:

Step 11: Melt the chocolate cake with coconut oil. Add the maple syrup and stir.

Step 12: Then, stir in the cold heavy cream until the mixture is smooth and creamy. Add the cocoa powder, stir, and set aside to cool.

Step 13: Once cooled, transfer the mixture to a piping bag, then create the swirls.