Instructions
Prepare the coconut-pecan topping: In a medium 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, stir in coconut, pecans, and a pinch of salt, then refrigerate to cool completely.
Make the crust: Preheat oven to 325°F (163°C). Mix the Oreo crumbs with melted butter and press evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8–10 minutes and let cool completely on a wire rack.
Prepare the cheesecake filling: Reduce oven to 300°F (150°C). In a large bowl, beat the cream cheese, sugar, flour, and cocoa powder until smooth. Beat in the sour cream and vanilla. Slowly mix in melted German chocolate until fully incorporated, scraping down the sides as needed. Add eggs one at a time, mixing until just combined.
Layer and bake: Pour 1 cup of cheesecake batter into the cooled crust and spread evenly. Top with 1 1/2 cups of cooled coconut-pecan mixture. Pour the remaining cheesecake batter over the top, being careful not to disturb the filling layer. Wrap the springform pan with foil and place it into a larger baking pan filled with 1-inch of hot water. Bake for 1 hour and 25–30 minutes, until the center is set but still slightly jiggly. Turn oven off and let sit 30 minutes.
Cool completely: Crack the oven door and let cheesecake cool an additional 30 minutes. Remove from water bath and refrigerate for 5–6 hours or overnight until fully set.
Top and serve: Spread the remaining coconut-pecan topping over the cheesecake and drizzle with chocolate ganache or sauce if desired. Slice and serve chilled.
Troubleshooting & Consistency Tips
If your cheesecake cracks, ensure the oven temperature is accurate and bake in a water bath to maintain moisture. Avoid overmixing the eggs into the filling to prevent air bubbles. If the coconut-pecan layer seems too thin, simply increase its quantity or spread it more evenly. Letting the cheesecake cool gradually reduces cracks and ensures a creamy texture.
Storage & Make-Ahead
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. To make ahead, you can prepare the coconut-pecan topping and crust a day in advance. Reheat slices slightly at room temperature before serving if desired. Cheesecake can also be frozen (without topping) for up to 2 months—thaw overnight in the refrigerator.
Why This Recipe Works
This German Chocolate Cheesecake combines the richness of cream cheese with the fudgy sweetness of melted German chocolate, perfectly balanced by the toasted coconut and pecan topping. Baking in a water bath ensures even cooking and prevents cracking, while the layered structure creates delightful texture contrasts. It’s indulgent, impressive, and reliably delicious.
Expert Tips
Use room-temperature eggs and cream cheese for smooth batter and even baking.
Toast pecans lightly to enhance nutty flavor and texture.
Wrap the springform pan tightly in foil to prevent water from seeping into the cheesecake.
Drizzle extra chocolate ganache over slices just before serving for a luxurious presentation.
This decadent German Chocolate Cheesecake is brought to you by tinsuf. Try this indulgent dessert and explore more of our detailed, professional recipes for every occasion.
ADVERTISEMENT
↓ See next page ↓
ADVERTISEMENT
