German Chocolate Cheesecake

by

Ingredients:

For the Coconut-Pecan Topping:

  • 4 large egg yolks
  • 12 oz can evaporated milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups sugar
  • 3/4 cup unsalted butter, cubed
  • 2 2/3 cups sweetened shredded coconut
  • 1 1/4 cups pecans, toasted and chopped

For the Crust:

  • 2 1/2 cups Oreo crumb crumbs
  • 1/4 cup unsalted butter, melted

For the Filling:

  • 24 oz cream cheese, room temperature
  • 1 cup sugar
  • 1 tbsp all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 1 cup sour cream
  • 1/2 tsp vanilla extract
  • 8 oz German chocolate, melted
  • 4 large eggs, room temperature

Chocolate Ganache or sauce for garnish (optional)

Instructions:

  1. Make the coconut pecan topping: In a saucepan, whisk together the egg yolks, evaporated milk and vanilla. Add the sugar and butter and cook over medium heat, stirring constantly, for 12-15 minutes until thickened to a pudding-like consistency. Remove from heat and stir in the coconut, pecans and salt. Pour into a bowl and refrigerate to cool completely.
  2. Make the crust: Preheat oven to 325°F. Mix together the Oreo crumbs and melted butter. Press into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes then cool completely on a wire rack.
  3. Make the filling: Reduce oven to 300°F. In a large bowl, beat the cream cheese, sugar, flour and cocoa powder until smooth and combined. Beat in the sour cream and vanilla. Slowly mix in the melted German chocolate until fully incorporated, scraping down sides as needed. Finally mix in the eggs one at a time until just combined.
  4. Layer and bake: Pour 1 cup of the cheesecake batter into the crust and spread evenly. Top with 1 1/2 cups of the cooled coconut pecan topping mixture. Pour the remaining cheesecake batter over top, avoiding disrupting the filling layer.
  5. Wrap the springform pan with foil and place into a larger pan filled with 1-inch of hot water. Bake for 1 hour 25-30 minutes until center is set but still jiggly. Turn oven off and let sit 30 minutes.
  6. Crack oven door and let cool 30 more minutes, then remove from water bath and refrigerate for 5-6 hours or overnight until completely cooled and set.
  7. Top with remaining coconut pecan topping and chocolate ganache/sauce if desired. Store cheesecake covered in the refrigerator for up to 5 days.

This ultra-rich, ultra-creamy, perfectly decadent German Chocolate Cheesecake is the ultimate sweet indulgence! A coconut pecan lover’s dream dessert.

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