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 most effective, 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 mixture of flavors and textures will wow these which can be fortunate sufficient to get a chunk.
• The most effective 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 relies 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 unimaginable coconut pecan combination layered within the center and unfold excessive as you utilize 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 fallacious, my traditional chocolate cheesecake is ideal for these of you searching for one thing a bit less complicated. So is that this No Bake Chocolate Cheesecake, for those who’re not within the temper to activate the oven.

Ingredient Notes

Right here’s what you’ll have to make this German chocolate cheesecake recipe. Don’t overlook 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 to use massive eggs, not medium or further massive.
• 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 rapidly.
• Sweetened shredded coconut
• Chopped pecans – Toasting them makes them further tasty. You possibly can toast your pecans within the oven or on the stovetop or purchase pre-toasted nuts.
• Chocolate ganache – The ganache is optionally available. I like drizzling it excessive of the cake. Make your personal or seize some from the shop.

Crust

• Oreo crumbs – You don’t have to 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’ve got available.

Filling

• Cream cheese – Begin with room-temperature cream cheese. If it’s too chilly, it gained’t combine properly with the opposite elements, and also you’ll end up with a lumpy filling. Additionally you’ll want to use brick-style and full-fat cream cheese. Diminished fats tends to be softer, as does tub-style cream cheesecake.
• Sugar
• All-purpose flour – You should use half the quantity of cornstarch, for those who’d like a gluten free various.
• 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, for those who can’t discover it.
• Eggs – Enable the eggs to come back to room temperature earlier than making the filling. In the event that they’re too chilly, they gained’t combine as simply with the opposite elements, which might result in over-mixing. Make sure to use massive eggs, not medium or further massive.

How one can Make a German Chocolate Cheesecake

Right here’s a basic overview of the way 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 considered one of my different strategies.

Make the filling

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

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

• 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 bathtub and bake for 1 hour 25-Half-hour.

• Cool steadily. 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 an extra Half-hour.
• Chill. Take away the cheesecake from the water bathtub, 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.

Suggestions for Success

• Room-temperature cream cheese. Enable your cream cheese to come back to room temperature earlier than utilizing it. In any other case, it gained’t combine as easily and simply with the opposite elements. This can provide you a lumpy filling and can doubtless trigger you to over-mix (see my subsequent level).
• Combine on low velocity and never an excessive amount of. You wish to hold the mixer at a low velocity when making the filling. Mixing at too excessive a velocity (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 to scrape down the edges of the bowl ceaselessly as you add and blend elements into the filling. This may assist be sure that all the pieces makes it into the batter.
• Add the chocolate in two components. When mixing the melted German chocolate into the filling, you wish to accomplish that in two components. This may assist be sure that it’s integrated evenly into the batter and can assist forestall clumping.
• Don’t skip the water bathtub. Significantly. The water bathtub might look like a ache, however it’s going to assist be sure that your cheesecake cooks evenly. Plus, the steam it places out into the oven will assist hold cracks from forming on high of the cheesecake. Take a look at my publish on the way to bake cheesecake in a water bathtub for extra info.
• Don’t over-bake. A cheesecake is a labor of affection and one surefire approach to break it’s by over-baking, which might trigger cracks. The middle ought to be set, however nonetheless jiggly when the baking time is up. It can proceed to bake and set because it cools and chills. Try my publish on the way to inform when your cheesecake is completed baking for extra info.
• Cool steadily. It is vitally essential 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.

How one can Retailer

• Fridge. Retailer any leftovers in an hermetic cake service or wrap it in a double layer of plastic wrap. Should you go along 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 method, you may retailer this dessert within the freezer for as much as 3 months. Enable 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
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  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 great chocolate cheesecake with a chocolate crust and a coconut pecan topping!

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Elements

Coconut-Pecan Topping

• 4 massive 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*, optionally available

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 massive 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 properly 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 fully.

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 bathtub can’t get in (see how I put together my pan for a water bathtub). Set ready pan apart.

Make the filling:

• Cut back oven temperature to 300°F (148°C).
• In a big bowl, beat the cream cheese, sugar, flour and cocoa powder on low velocity till properly mixed and {smooth}. Make sure to use low velocity 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 velocity till properly mixed.
• Add the melted chocolate in two components, stirring till mixed after every. Including it in components helps be sure that it incorporates evenly and helps forestall clumping. Make sure to scrape down the edges of the bowl to verify the chocolate is all being mixed.
• Add the eggs separately, mixing slowly to mix after every addition. Scrape down the edges of the bowl as wanted to verify all the pieces is properly 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 certain 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 will probably be very full.
• Place the springform pan inside one other bigger pan. Fill the surface pan with sufficient heat water to go about midway up the edges of the springform pan. The water shouldn’t go above the highest fringe of the aluminum foil on the springform pan.
• Bake for 1 hour 25-Half-hour. The middle ought to be set, however nonetheless jiggly (see the way to inform when your cheesecake is completed baking).
• Flip off the oven and go away the door closed for Half-hour. The cheesecake will proceed to prepare dinner, however slowly start cooling as properly.
• 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 bathtub 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. Finest 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 would additionally simply use chocolate sauce, or not use both. The cheesecake will look and style nice both method.

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