German Chocolate Cheesecake
Love German chocolate cake? Give German Chocolate Cheesecake a try! Creamy chocolate cheesecake is baked atop an Oreo crumb crust and topped with the classic coconut-pecan topping from the ever-popular German chocolate cake. The result is one very tasty cheesecake, indeed.
One of the sweetest gifts my husband ever got me was my KitchenAid Stand Mixer.
And as an avid baker, I was thrilled to receive such a wonderfully thoughtful and incredibly helpful kitchen appliance. I know I would now be completely lost in my kitchen without it!
Consider this one woman who loves getting a great appliance as a gift.
Creamy chocolate cheesecake is baked atop an Oreo crumb crust and topped with the classic coconut-pecan topping from the ever-popular German chocolate cake. The result is one very tasty cheesecake, indeed.
The funny thing is, when my hubby talked about stand mixers I actually told him not to get me one. Now let me just say, this is one time I'm glad he didn't listen to me.
See, I'd been baking for years without a stand mixer. Years and years and years. So I figured nahhhh, I don't really need one.
I kind of figured it would be one of those things that just sat on my counter taking up space and collecting dust. Even with the large amount of baking I do.
Well I couldn't have been more wrong.
Now that I own one, I don't know how I ever got along without it! A fact that my husband likes to remind me of, too ... making sure at the same time that I remember how sweet it was of him to get it for me.
Like this German Chocolate Cheesecake, for instance.
If you love German chocolate cake, I think you'll love this cheesecake, too.
The chocolate flavor is rich and semi-sweet, which pairs very nicely with the sugary coconut-pecan topping.
With this little beauty, creamy chocolate cheesecake gets baked atop an Oreo crumb crust and then topped with the classic coconut-pecan topping found on the ever-popular German chocolate cake. The result is one very tasty cheesecake, indeed.
The chocolate cheesecake itself bakes up very tender and creamy. It's not the texture of one of those more dense cheesecakes you feel like you have to force your fork through ... it's lighter texture than that, but not so light as a no-bake cheesecake.
I'd call it a medium density cheesecake, if there is such a thing.
The chocolate flavor is rich and semi-sweet, which pairs very nicely with, and gets its needed added sweetness from, the sugary coconut-pecan topping.
If you taste the chocolate cheesecake batter and think it's not sweet enough, don't worry ... it will go great and taste wonderful along with the sweet coconut topping.
Personally I think if the cheesecake part was sweetened up a bunch more, the finished result would be on the "too sweet" side.
If you taste the chocolate cheesecake batter and think it's not sweet enough, don't worry ... it will go great and taste wonderful along with the sweet coconut topping.
As for the finished result in our house? ... it didn't hang around in the refrigerator for long. Apparently we have several German chocolate lovers in the family.
So if your family loves German chocolate cake like we obviously do, give this German Chocolate Cheesecake a try.
With its creamy chocolate cheesecake and classic coconut-pecan topping, you'll be enjoying one very tasty cheesecake, indeed.
Thank you for stopping by . We'd love to have you back soon!
Yield: about 12-16 servings
German Chocolate Cheesecake
Creamy chocolate cheesecake is baked atop an Oreo crumb crust and topped with the classic coconut-pecan topping from the ever-popular German chocolate cake. The result is one very tasty cheesecake, indeed.
prep time: 35 Mcook time: 50 Mtotal time: 85 M
ingredients:
Crust:
- 1 1/2 c. Oreo crumbs {I process Oreos in the food processor}
- 3 T. butter, melted
Cheesecake:
- 3 (8 oz.) packages cream cheese, at room temperature
- 3/4 c. granulated sugar
- 1/4 c. unsweetened baking cocoa
- 2 tsp. vanilla extract
- 3 eggs
Topping:
- 1/3 c. evaporated milk
- 1/3 c. granulated sugar
- 1/4 c. butter
- 1 egg, lightly beaten
- 1/2 tsp. vanilla extract
- 1/2 c. chopped pecans
- 1/2 c. sweetened flaked coconut
- pecans halves & additional sweetened flaked coconut for garnish {optional}
instructions:
How to cook German Chocolate Cheesecake
Prepare the crust:
- Stir together Oreo crumbs and melted butter until crumbs are moistened.
- Press into the bottom of an ungreased 9-inch springform pan.
- Bake at 325℉ for 8 minutes. Set aside to cool while preparing cheesecake batter.
- After removing crust from oven, increase oven temperature to 350℉.
Prepare the cheesecake:
- Beat cream cheese, sugar, cocoa, and vanilla together with an electric mixer at medium speed until well blended and smooth. Add eggs, one at a time, beating after each addition until just combined.
- Pour cheesecake batter into springform pan with prepared crust.
- Bake at 350℉ for 35 minutes.
- Cool completely; then cover and refrigerate 8 hours or overnight.
Prepare the topping:
- In a saucepan over medium heat, stir together evaporated milk, sugar, butter, and lightly beaten egg. Cook, stirring constantly, for 7 minutes. Remove from heat and stir in pecans and coconut.
- Immediately spread over cheesecake. Chill.
- If desired, garnish cheesecake with pecan halves and a sprinkling of sweetened flaked coconut.
Adapted from The Best of Southern Living Cookbook
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