Introduction
Imagine a cheesecake where classic German chocolate cake meets creamy, decadent cheesecake, all topped with that iconic coconut-pecan frosting. This German Chocolate Cheesecake brings together the best of both worlds in one stunning dessert. You’ll love the rich, fudgy cheesecake layer paired with the sweet, nutty, and chewy topping.
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 95 minutes
Total Time: 2 hours 5 minutes (plus cooling and chilling)
Servings: 10
Ingredients
- 3 egg yolks
- 3/4 cup light brown sugar (packed)
- 14 ounces sweetened condensed milk
- 1/2 cup butter (cubed)
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 2 1/3 cups sweetened coconut (toasted)
- 30 Oreos
- 7 1/2 tablespoons butter (melted)
- 1/3 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 24 ounces cream cheese (room temperature)
- 8 ounces German Chocolate baking bars (melted)
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
Instructions
- Begin by making the German chocolate topping. In a medium saucepan, whisk together the 3 egg yolks, 3/4 cup light brown sugar, and 14 ounces sweetened condensed milk. Cook over medium heat, stirring constantly, for about 8-10 minutes, or until thickened and bubbly.
- Remove the saucepan from the heat and stir in the 1/2 cup cubed butter and 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) until the butter is fully melted. Stir in the 2 1/3 cups toasted sweetened coconut. Set aside to cool completely.
- Preheat your oven to 325°F (160°C).
- Make the crust: Place the 30 Oreos (creams included) in a food processor and pulse into fine crumbs. Combine crumbs with the 7 1/2 tablespoons melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
- Make the cheesecake filling: In a large bowl, beat the 24 ounces cream cheese until smooth and creamy. Add the 1/3 cup unsweetened cocoa powder and 1 3/4 cups granulated sugar, beating until combined.
- Beat in the melted 8 ounces German Chocolate baking bars and 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor).
- Add the 4 large eggs, one at a time, beating on low speed just until combined after each addition. Scrape the bowl well.
- Stir in the 1 cup sour cream until just incorporated. Pour the filling into the prepared crust.
- Bake on the center rack for 70-80 minutes, until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and run a thin knife around the edge of the pan to loosen. Let cool completely on the counter, then spread the cooled coconut topping evenly over the cheesecake.
- Chill in the refrigerator for at least 6 hours, preferably overnight.
- Before serving, make the ganache: Heat the 1/2 cup heavy cream until just simmering. Pour over any remaining chopped German chocolate bar (from the 8 oz) or 4 oz of semisweet chocolate in a bowl. Let sit for 2 minutes, then whisk until smooth. Drizzle over the chilled cheesecake.
Variations
- Individual Cheesecakes: Use a muffin tin with liners to create personal-sized cheesecakes, adjusting the baking time to about 25-30 minutes.
- Layered Look: For a cleaner slice, serve the coconut topping on the side as a condiment instead of spreading it over the entire cake.
- Different Crust: Swap the Oreo crust for a traditional graham cracker crust by using the same amount of graham cracker crumbs and melted butter.
- Salted Caramel Drizzle: Replace the chocolate ganache drizzle with a simple salted caramel sauce for a sweet and salty twist.
Tips for Success
- Ensure all your dairy ingredients (cream cheese, eggs, sour cream) are at true room temperature to prevent a lumpy filling.
- Toast the coconut for the topping in a dry skillet over medium heat until golden brown for maximum flavor.
- To prevent cracking, avoid over-mixing the batter once the eggs are added and use the water bath method by wrapping the springform pan in foil and placing it in a larger pan with hot water.
- Let the cheesecake chill overnight for the cleanest, most perfect slices.
Storage & Reheating
Store the cheesecake, covered, in the refrigerator for up to 5 days. For longer storage, freeze slices on a baking sheet before wrapping tightly in plastic and foil; it will keep for up to 3 months. Thaw in the refrigerator overnight. This dessert is best served chilled and does not require reheating.
FAQ
Can I use sweetened coconut instead of toasting it?
Yes, but toasting it enhances the flavor and adds a wonderful texture. It’s a simple step that makes a big difference.
What can I use instead of German Chocolate baking bars?
You can substitute with a high-quality semisweet or dark chocolate bar, though the characteristic mild chocolate flavor of German’s chocolate will be different.
My topping seems runny. What happened?
The topping must be cooked until thickened and allowed to cool completely before spreading. If it’s still runny after cooling, you can briefly return it to the heat and cook a few minutes longer.
Can I make this without a springform pan?
It’s not recommended. A springform pan is essential for removing this tall, delicate cheesecake without damaging it.
Why does the cheesecake need to cool in the oven?
This gradual cooling process helps prevent the surface from cracking due to a sudden temperature change.
Do I have to use the chocolate ganache drizzle?
No, the drizzle is optional for extra decoration and richness. The cheesecake is complete and delicious with just the coconut topping.