German Chocolate Cheesecake

Luscious chocolate cheesecake with layers of coconut pecan on an Oreo crust

This cheesecake was my daughter's choice for her birthday cake in 2020. In true 2020 fashion, my oven broke when this was in the oven baking. I did not know until we went to eat it and mostly the center had some not fully cooked parts. The cooked parts were fantastic but that is why there are no pictures of this cheesecake sliced. So we think the heating elements went out towards the end of the initial baking time. I loved the coconut pecan topping/filling. That's easily the best part!

What you need:

For the Coconut Pecan Topping:

• 4 egg yolks
• 12 oz. can evaporated milk
• 1 1/2 tsp. vanilla
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter, cubed
• 2 2/3 cups sweetened shredded coconut
• 1 1/4 cups chopped pecans 
• Chocolate sauce
  

For the Crust:

• 2 cups Oreo crumbs (with the filling)
• 4 Tbsp. unsalted butter, melted
  

For the Cheesecake Filling:

• 3 pkg. (8 oz. each) cream cheese, at room temperature
• 1 cup granulated sugar
• 8 oz. German chocolate, melted
• 1 Tbsp. all purpose flour
• 3 Tbsp. cocoa powder
• 4 eggs, at room temperature
• 1 cup sour cream
• 1/2 tsp. vanilla
  

Directions:

1. For the coconut pecan topping: In a large saucepan, combine egg yolks, milk, and vanilla. Whisk well.
2. Add sugar and butter and cook over medium heat for about 12 to 15 minutes or until thickened and golden brown. Stir often.
3. Remove from heat and stir in coconut and pecans. Set aside to cool.
4. For the crust: Combine crust ingredients in a small bowl. Press into the bottom of a 9-inch springform pan (I put parchment paper on the bottom of mine).
5. Bake in a preheated 325 degrees for 10 minutes. Set aside.
6. For the cheesecake filling: In a stand mixer, whip together cream cheese, sugar, chocolate, flour, and cocoa powder on low speed. Scrape down sides.
7. Add eggs, one at a time and scraping down sides between each addition.
8. Add sour cream and vanilla extract. Beat on low until combined.
9. Pour almost half of the cheesecake filling on top of the crust.
10. Take about 1 1/2 cups of coconut pecan topping and spread on top of the filling. I found it easiest to do dollops then smooth.
11. Top with remaining cheesecake filling.
12. Bake in a preheated 300 degree oven for 1 hour and 30 minutes.
13. Turn off heat and let cheesecake sit in oven with the door CLOSED for 20 minutes.
14. Crack door OPEN and let sit for another 20 minutes or until set.
15. Remove from oven and chill for a few hours.
16. Remove sides from springform pan and top with remaining coconut pecan topping. Drizzle with chocolate sauce.
    

Recipe from Life, Love, and Sugar

More chocolate and cheesecake goodness with this Butterfinger Cheesecake recipe. These German Chocolate Cupcakes from Your Cup of Cake start with a box cake mix and look so adorable and professional honestly.

German Chocolate Cheesecake

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the Coconut Pecan Topping:

• 4 egg yolks
• 12 oz. can evaporated milk
• 1 1/2 tsp. vanilla
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter, cubed
• 2 2/3 cups sweetened shredded coconut
• 1 1/4 cups chopped pecans
• Chocolate sauce

For the Crust:

• 2 cups Oreo crumbs (with the filling)
• 4 Tbsp. unsalted butter, melted

For the Cheesecake Filling:

• 3 pkg. (8 oz. each) cream cheese, at room temperature
• 1 cup granulated sugar
• 8 oz. German chocolate, melted
• 1 Tbsp. all purpose flour
• 3 Tbsp. cocoa powder
• 4 eggs, at room temperature
• 1 cup sour cream
• 1/2 tsp. vanilla

Instructions

1. For the coconut pecan topping: In a large saucepan, combine egg yolks, milk, and vanilla. Whisk well.
2. Add sugar and butter and cook over medium heat for about 12 to 15 minutes or until thickened and golden brown. Stir often.
3. Remove from heat and stir in coconut and pecans. Set aside to cool.
4. For the crust: Combine crust ingredients in a small bowl. Press into the bottom of a 9-inch springform pan (I put parchment paper on the bottom of mine).
5. Bake in a preheated 325 degrees for 10 minutes. Set aside.
6. For the cheesecake filling: In a stand mixer, whip together cream cheese, sugar, chocolate, flour, and cocoa powder on low speed. Scrape down sides.
7. Add eggs, one at a time and scraping down sides between each addition.
8. Add sour cream and vanilla extract. Beat on low until combined.
9. Pour almost half of the cheesecake filling on top of the crust.
10. Take about 1 1/2 cups of coconut pecan topping and spread on top of the filling. I found it easiest to do dollops then smooth.
11. Top with remaining cheesecake filling.
12. Bake in a preheated 300 degree oven for 1 hour and 30 minutes.
13. Turn off heat and let cheesecake sit in oven with the door CLOSED for 20 minutes.
14. Crack door OPEN and let sit for another 20 minutes or until set.
15. Remove from oven and chill for a few hours.
16. Remove sides from springform pan and top with remaining coconut pecan topping. Drizzle with chocolate sauce.

Notes:

Recipe from Life, Love, and Sugar

Created using The Recipes Generator