German Chocolate Cheesecake (Print Version)
Rich chocolate cheesecake on Oreo crust topped with gooey coconut pecans and chocolate ganache swirls.
# Ingredients:
Oreo Crust
01 -
14.3 oz Oreo cookies, finely ground
02 -
4 oz unsalted butter, melted
Chocolate Cheesecake
03 -
2 lb cream cheese, softened
04 -
1 1/4 cup granulated sugar
05 -
2 tablespoons unsweetened cocoa powder
06 -
8 oz semi-sweet chocolate, melted
07 -
2 teaspoons vanilla extract
08 -
3 large eggs, lightly beaten
Coconut Pecan Topping
09 -
1/3 cup unsalted butter
10 -
1 cup evaporated milk
11 -
3 egg yolks
12 -
1 teaspoon vanilla extract
13 -
3/4 cup light brown sugar, packed
14 -
4 oz sweetened shredded coconut
15 -
3/4 cup chopped toasted pecans
Ganache for Swirls
16 -
4 oz dark chocolate, chopped
17 -
1 teaspoon coconut oil
18 -
1 tablespoon unsweetened cocoa powder
19 -
2/3 cup heavy cream, cold
20 -
1 tablespoon maple syrup
# Instructions:
01 -
Line bottom of a 9-inch springform pan with parchment paper and wrap exterior with heavy-duty aluminum foil. Preheat oven to 325°F. Combine Oreo crumbs with melted butter and press mixture firmly into bottom and 1 inch up sides of pan. Freeze to set.
02 -
Melt chocolate and set aside. Beat cream cheese, sugar, and vanilla extract until smooth. Incorporate cocoa powder and melted chocolate. Add eggs and beat until just combined. Pour batter over crust, smoothing top evenly.
03 -
Place springform pan in oven with a small pot of water underneath on a lower rack to create steam. Bake for 1 hour 15 minutes until center is set. Turn off oven, crack door open, and allow cheesecake to rest inside for 1 hour. Remove and cool to room temperature before refrigerating for at least 4 hours.
04 -
In a saucepan, combine evaporated milk, butter, brown sugar, and egg yolks. Stir constantly over medium heat and simmer for 10 minutes until thickened to pudding-like consistency. Remove from heat, stir in vanilla extract, then fold in shredded coconut and toasted pecans. Cool to room temperature.
05 -
Remove cheesecake ring and place on serving plate. Spread cooled coconut pecan topping evenly over chilled cheesecake.
06 -
Melt chopped chocolate with coconut oil, then blend in maple syrup. Gradually whisk in cold heavy cream until smooth and creamy, then sift in cocoa powder and whisk to combine. Allow ganache to cool to piping consistency, transfer to piping bag, and pipe decorative swirls over topping.
# Notes:
01 -
Use a water bath during baking to prevent cracking and maintain a creamy texture.