German Chocolate Cheesecake | Life, Love and Sugar

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This German Chocolate Cheesecake is completely out of this world! A {smooth}, creamy German chocolate filling is layered with a gooey, wealthy coconut pecan topping that’s additionally added on high. And it’s all set in a traditional Oreo crust. It’s cheesecake heaven.

Why You’ll Love This Recipe

• Nice texture. The filling for this cheesecake is so thick and creamy. I used a mix of cream cheese and bitter cream for the very best, velvety-smooth texture.
• Enjoyable and totally different. This isn’t your common cheesecake. It’s a enjoyable twist on German Chocolate Cake in cheesecake kind. The mix of flavors and textures will wow these which are fortunate sufficient to get a chew.
• The perfect coconut pecan topping. Wealthy, candy, gooey, and completely loaded with coconut flakes and crunchy, toasted pecans, the topping (and center layer) for this cheesecake is an actual winner. Cautious to not eat all of it with a spoon earlier than it makes it to the cheesecake.

What’s the Distinction Between German Chocolate Cheesecake and Common Chocolate Cheesecake?

When in comparison with my Traditional Chocolate Cheesecake, this German chocolate cheesecake is predicated on the traditional German Chocolate Cake and makes use of melted German chocolate (a sweeter, milder chocolate) as a substitute of semi-sweet chocolate within the filling. It additionally has the identical unbelievable coconut pecan combination layered within the center and unfold excessive as you employ in German Chocolate Cake. My chocolate cheesecake retains issues easy with a chocolate ganache topping and some swirls of chocolate whipped cream.

Don’t get me mistaken, my traditional chocolate cheesecake is ideal for these of you in search of one thing a little bit less complicated. So is that this No Bake Chocolate Cheesecake, should you’re not within the temper to activate the oven.

Ingredient Notes

Right here’s what you’ll must make this German chocolate cheesecake recipe. Don’t neglect to scroll to the recipe card beneath for exact measurements.

Coconut-Pecan Topping

• Egg yolks – These will thicken the topping because it cooks. Make sure you use giant eggs, not medium or additional giant.
• Evaporated milk – Don’t mistake evaporated milk for sweetened condensed milk. They aren’t the identical factor.
• Vanilla extract
• Sugar
• Unsalted butter – You’ll wish to dice the butter so it melts extra shortly.
• Sweetened shredded coconut
• Chopped pecans – Toasting them makes them additional tasty. You possibly can toast your pecans within the oven or on the stovetop or purchase pre-toasted nuts.
• Chocolate ganache – The ganache is non-compulsory. I really like drizzling it excessive of the cake. Make your personal or seize some from the shop.

Crust

• Oreo crumbs – You don’t must take away the filling from the Oreos earlier than processing them into crumbs. Simply use the entire Oreo.
• Unsalted butter – Salted butter would additionally work. Whichever you have got available.

Filling

• Cream cheese – Begin with room-temperature cream cheese. If it’s too chilly, it received’t combine nicely with the opposite elements, and also you’ll end up with a lumpy filling. Additionally be sure you use brick-style and full-fat cream cheese. Decreased fats tends to be softer, as does tub-style cream cheesecake.
• Sugar
• All-purpose flour – You should utilize half the quantity of cornstarch, should you’d like a gluten free different.
• Pure unsweetened cocoa powder – To ramp up the chocolate taste only a bit extra. Utilizing solely the melted chocolate isn’t fairly sufficient.
• Bitter cream – The bitter cream brings some tang to the filling that breaks up the richness of the cream cheese a bit. It additionally provides to the creamy texture.
• Vanilla extract
• German chocolate – It is a particular mix of chocolate that’s totally different than semi-sweet, milk or darkish chocolate. You possibly can substitute one of many others for it, should you can’t discover it.
• Eggs – Permit the eggs to return to room temperature earlier than making the filling. In the event that they’re too chilly, they received’t combine as simply with the opposite elements, which might result in over-mixing. Make sure you use giant eggs, not medium or additional giant.

Make a German Chocolate Cheesecake

Right here’s a basic overview of find out how to make German chocolate cheesecake. For extra detailed directions, scroll to the recipe card beneath.

Make the topping

• Thicken. Whisk collectively the egg yolks, evaporated milk, and vanilla in a big saucepan. Add the sugar and butter and prepare dinner over medium warmth for 12-Quarter-hour, stirring continually, till thickened. Take away from warmth.
• Add the mix-ins. Stir in shredded coconut, pecans, and salt.
• Chill. Switch the topping to a bowl and chill within the fridge.

For the crust

• Prep. Preheat oven to 325°F, line the underside of a 9-inch springform pan with parchment paper, and grease the edges.
• Press. Mix the Oreos and butter in a bowl and press into the underside and up the edges of the pan.
• Bake. Bake for 8-10 minutes and let it cool.
• Leak-proof the pan. Wrap the outsides of the pan with aluminum foil or use one among my different strategies.

Make the filling

• Alter temperature. Scale back oven to 300°F.
• Make the filling base. Beat collectively the cream cheese, sugar, flour, and cocoa powder on low pace. Stir within the bitter cream and vanilla.

• Ending touches. Stir within the melted chocolate (in two components) adopted by the eggs, one after the other.

• Assemble. Unfold 1 cup of the filling over the crust. Unfold 1 1/2 cups of the coconut pecan topping over that. Then unfold the remaining filling excessive.
• Bake. Place the leak-proofed pan in a water tub and bake for 1 hour 25-Half-hour.

• Cool step by step. Flip off the oven and let the cheesecake sit in there for Half-hour with the door closed. Crack the oven door and let the cheesecake sit for a further Half-hour.
• Chill. Take away the cheesecake from the water tub, unwrap, and refrigerate for 5-6 hours or in a single day.
• High. Switch the chilled cheesecake to a serving plate and unfold the remaining coconut pecan topping excessive. Drizzle with chocolate ganache, if desired.

Ideas for Success

• Room-temperature cream cheese. Permit your cream cheese to return to room temperature earlier than utilizing it. In any other case, it received’t combine as easily and simply with the opposite elements. This may give you a lumpy filling and can doubtless trigger you to over-mix (see my subsequent level).
• Combine on low pace and never an excessive amount of. You wish to preserve the mixer at a low pace when making the filling. Mixing at too excessive a pace (or for too lengthy) introduces extra air into the filling, which might trigger cracks within the high of your cheesecake.
• No elements left behind. Make sure you scrape down the edges of the bowl regularly as you add and blend elements into the filling. This may assist make sure that every little thing makes it into the batter.
• Add the chocolate in two components. When mixing the melted German chocolate into the filling, you wish to achieve this in two components. This may assist make sure that it’s integrated evenly into the batter and can assist forestall clumping.
• Don’t skip the water tub. Significantly. The water tub might appear to be a ache, however it’ll assist make sure that your cheesecake cooks evenly. Plus, the steam it places out into the oven will assist preserve cracks from forming on high of the cheesecake. Take a look at my submit on find out how to bake cheesecake in a water tub for extra info.
• Don’t over-bake. A cheesecake is a labor of affection and one surefire approach to spoil it’s by over-baking, which might trigger cracks. The middle must be set, however nonetheless jiggly when the baking time is up. It is going to proceed to bake and set because it cools and chills. Try my submit on find out how to inform when your cheesecake is finished baking for extra info.
• Cool step by step. It is extremely necessary to not simply pull the cheesecake out of the oven when the timer goes off. Flip off the oven and let your masterpiece sit for Half-hour with the door closed after which one other Half-hour with the door cracked. Throughout this time, the cheesecake will proceed to bake and set. This gradual cooling will even assist forestall cracks from forming within the high of the cheesecake.

Retailer

• Fridge. Retailer any leftovers in an hermetic cake service or wrap it in a double layer of plastic wrap. Should you go together with plastic wrap, use toothpicks to prop it away from the topping. Alternatively, prepare slices in a single layer in an hermetic container. You possibly can retailer this cheesecake within the fridge for as much as 5 days.
• Freezer. Pop the cheesecake within the freezer for a few hours. As soon as it’s firmed up a bit, wrap it in a double layer of plastic wrap. In any other case, prepare slices in a single layer in an hermetic container. Both approach, you’ll be able to retailer this dessert within the freezer for as much as 3 months. Permit it to thaw within the fridge earlier than serving.

Extra Chocolate Cheesecake Recipes

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Recipe

German Chocolate Cheesecake

• 
  Creator: Lindsay Conchar
• 
  Prep Time: 1 hour 20 minutes
• 
  Cooling Time: 6 hours
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  Cook dinner Time: 1 hour 25 minutes
• 
  Complete Time: 8 hours 45 minutes
• 
  Yield: 12-14 Servings
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

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Description

This German Chocolate Cheesecake is so scrumptious! It’s a gooey, wealthy and fantastic chocolate cheesecake with a chocolate crust and a coconut pecan topping!

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Substances

Coconut-Pecan Topping

• 4 giant egg yolks
• 12 oz can evaporated milk
• 1 1/2 tsp vanilla extract
• 1 1/2 cups (310g) sugar
• 3/4 cup (168g) unsalted butter, cubed
• 2 2/3 cups (227g) sweetened shredded coconut
• 1 1/4 cups (133g) chopped pecans, toasted
• Chocolate ganache*, non-compulsory

Crust

• 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos)
• 1/4 cup (56g) unsalted butter, melted

Filling

• 24 oz (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 1 tbsp (8g) all-purpose flour
• 3 tbsp (21g) pure unsweetened cocoa powder
• 1 cup (230g) bitter cream
• 1/2 tsp vanilla extract
• 8 oz German chocolate, chopped and melted
• 4 giant eggs, room temperature

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Directions

Make the topping:

• In a big saucepan, mix the egg yolks, evaporated milk and vanilla extract and whisk till nicely mixed.
• Add the sugar and butter and prepare dinner on medium warmth for 12-Quarter-hour, or till thickened and barely pudding-like, stirring continually.
• Take away from warmth and stir in shredded coconut, pecans and salt.
• Pour right into a heat-proof bowl and set within the fridge to chill utterly.

Make the crust:

• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper within the backside and grease the edges.
• Mix the crust elements in a small bowl. Press the combination into the underside and up the edges of the springform pan.
• Bake the crust for 8-10 minutes, then put aside to chill.
• Cowl the outsides of the pan with aluminum foil in order that water from the water tub can’t get in (see how I put together my pan for a water tub). Set ready pan apart.

Make the filling:

• Scale back oven temperature to 300°F (148°C).
• In a big bowl, beat the cream cheese, sugar, flour and cocoa powder on low pace till nicely mixed and {smooth}. Make sure you use low pace to scale back the quantity of air added to the batter, which might trigger cracks. Scrape down the edges of the bowl.
• Add the bitter cream and vanilla extract and blend on low pace till nicely mixed.
• Add the melted chocolate in two components, stirring till mixed after every. Including it in components helps make sure that it incorporates evenly and helps forestall clumping. Make sure you scrape down the edges of the bowl to verify the chocolate is all being mixed.
• Add the eggs one after the other, mixing slowly to mix after every addition. Scrape down the edges of the bowl as wanted to verify every little thing is nicely mixed.
• Pour a few cup of the cheesecake filling into the crust and unfold evenly.
• Add about 1 ½ cups of the coconut pecan topping. I like to make use of a spoon to drop spoonfuls of the topping combination over the cheesecake filling. Be sure that it’s a comparatively even layer.
• Gently pour the remaining cheesecake batter over the coconut pecan topping, being cautious to not trigger the coconut pecan combination to maneuver round. The pan can be very full.
• Place the springform pan inside one other bigger pan. Fill the skin pan with sufficient heat water to go about midway up the edges of the springform pan. The water mustn’t go above the highest fringe of the aluminum foil on the springform pan.
• Bake for 1 hour 25-Half-hour. The middle must be set, however nonetheless jiggly (see find out how to inform when your cheesecake is finished baking).
• Flip off the oven and depart the door closed for Half-hour. The cheesecake will proceed to prepare dinner, however slowly start cooling as nicely.
• Crack the door of the oven for Half-hour to permit the cheesecake to proceed to chill slowly. This course of helps forestall cracking.
• Take away the cheesecake from the oven and water tub wrapping and refrigerate till agency, 5-6 hours or in a single day.
• When the cheesecake is cool and agency, take away from the springform pan and set on a serving plate.
• High the cheesecake with the remaining coconut pecan topping and drizzle with chocolate ganache or chocolate sauce, if desired.
• Retailer cheesecake coated or in and air-tight container within the fridge till able to serve. Greatest if eaten inside 4-5 days.

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Notes

You’ll solely want about 1/3 of the chocolate ganache recipe. Alternatively, you can additionally simply use chocolate sauce, or not use both. The cheesecake will look and style nice both approach.

Diet

• Serving Measurement: 1 slice
• Energy: 872
• Sugar: 66.8 g
• Sodium: 359.2 mg
• Fats: 57.3 g
• Carbohydrates: 83.3 g
• Protein: 12.8 g
• Ldl cholesterol: 195.6 mg