German Chocolate Cheesecake

How to make German Chocolate Cheesecake

Ingredients

For the Oreo Crust:

14.3 ounces Oreo Cookies, ground

4 ounces unsalted butter, melted

For the Chocolate Cheesecake:

2 pounds cream cheese, softened

1 and 1/4 c sugar

2 tbsp cocoa powder

8 ounces semi-sweet chocolate, melted

2 tsp vanilla

3 eggs, slightly beaten with a fork

For the Coconut Pecan Topping:

1/3 c unsalted butter

1 c evaporated milk

3 egg yolks

1 tsp vanilla

3/4 c light brown sugar

4 ounces sweetened shredded coconut

3/4 c chopped toasted pecans

For the Ganache Swirls:

4 ounces chocolate, chopped

1 tsp coconut oil

1 tbsp cocoa powder

2/3 c heavy cream

1 tbsp maple syrup

Instructions

To make the Oreo crust:

Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper. Also, wrap the outside of the pan with heavy-duty aluminum foil.

Crush the Oreo cookies until they become fine crumbs. Mix these crumbs with melted butter until well combined.

Firmly press this mixture into the bottom and slightly, up the sides of your pan. Place it in the freezer to set it while you move on to the steps.

To make the Chocolate Cheesecake:

Melt sweet chocolate and let it cool down a bit.

In a mixing bowl beat softened cream cheese with sugar and vanilla until smooth and creamy.

Add cocoa powder and melted chocolate to this mixture ensuring they are well combined.

Gently fold in beaten eggs being careful not to overmix.

Remove your crust from the freezer. Pour the cream cheese mixture over it smoothing out the top evenly.

Place your cheesecake pan in a pan filled with water (for a water bath). Bake in your preheated oven, for approximately 1 hour and 15 minutes or until the center is fully set.

Once you’re finished baking turn off the oven. Open the door slightly. Let the cheesecake cool, inside the oven for an hour before moving it to a wire rack to cool down completely at room temperature. Once cooled place it in the refrigerator for 4 hours.

For the Coconut Pecan Topping:

In a saucepan over medium heat combine butter, evaporated milk, egg yolks, vanilla extract and brown sugar. Stir continuously. Cook until the mixture thickens up.

Remove from heat and mix in coconut and toasted pecans.

Allow the mixture to cool down completely at room temperature then evenly spread it over your chilled cheesecake.

For the Chocolate Ganache Swirls:

Melt chocolate with coconut oil and stir, in maple syrup until smooth.

Gradually whisk in cream until you achieve a creamy consistency. Then add cocoa powder.

Let it cool until it thickens enough for piping. Transfer it to a piping bag.

Create swirls or other decorative patterns on top of your cheesecake.

Now your German Chocolate Cheesecake is ready to be served and enjoyed!