Decadent German Chocolate Cheesecake Recipe: A Rich and Creamy Dessert Delight

Ingredients

For the Oreo Crust:

• 14.3 oz. Crushed Oreo cookies
• 4 oz. Melted unsalted butter

For the Chocolate Cheesecake:

• 2 lbs soft cream cheese
• 1 and 1/4 cup sugar
• 2 tablespoons cocoa powder
• 8 oz. Melted semi-sweet chocolate
• 2 teaspoons vanilla extract
• 3 eggs, slightly beaten

For the Coconut and Walnut Topping:

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

For the Ganache Swirls:

• 4 oz. Semi-sweet chocolate bars
• 1 teaspoon coconut oil
• 1 tablespoon cocoa powder
• 2/3 cup heavy cream
• 1 tablespoon maple syrup

Preparation

Oreo Crust:

1. Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and wrap the exterior with aluminum foil to prevent leaks.
2. Mix crushed Oreo cookies with melted butter until combined. Press the mixture firmly into the bottom and 1 inch up the sides of the pan. Freeze for 15 minutes.

Chocolate Cheesecake:

1. Melt the semi-sweet chocolate and set aside to cool slightly.
2. In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing until combined. Blend in melted chocolate and cocoa powder.
3. Add the eggs one at a time, beating just until incorporated. Pour the batter over the prepared crust.
4. Place the springform pan in a larger baking dish filled with hot water (water bath). Bake for 1 hour and 15 minutes or until the center is almost set.
5. Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour. Remove and cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.

Coconut and Walnut Topping:

1. In a saucepan, combine evaporated milk, butter, brown sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
2. Remove from heat and stir in vanilla, shredded coconut, and toasted pecans. Let cool to room temperature, then spread over the chilled cheesecake.

Ganache Swirls:

1. Melt chocolate and coconut oil together. Stir in maple syrup and cocoa powder.
2. Gradually whisk in cold heavy cream until smooth and glossy. Let cool until piping consistency is reached.
3. Transfer ganache to a piping bag and create decorative swirls on top of the cheesecake.

This German Chocolate Cheesecake combines the richness of chocolate cheesecake with the classic flavors of German chocolate cake. Perfect for special occasions, it’s a show-stopping dessert that’s sure to impress!