German Chocolate Cheesecake Recipe: A Decadent Twist on a Classic Dessert

German chocolate cake has long been a favorite indulgence for chocolate lovers, but when combined with the creamy richness of cheesecake, it creates a dessert that’s even more irresistible. This German Chocolate Cheesecake is a luxurious treat, featuring a rich chocolate cookie crust, creamy cheesecake filling, and the signature coconut-pecan topping that made the original German chocolate cake famous.

Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself to something sweet, this cheesecake will undoubtedly become a crowd-pleaser.

Ingredients:

For the Crust:

2 cups crushed chocolate cookies (Oreos or any chocolate wafer cookies)
½ cup melted butter

For the Cheesecake Filling:

16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups sour cream
3 tbsp all-purpose flour
½ cup heavy cream
1 cup semi-sweet chocolate chips, melted

For the Topping (German Chocolate Topping):

1 cup sweetened shredded coconut
1 cup chopped pecans
½ cup evaporated milk
½ cup granulated sugar
4 tbsp unsalted butter
1 tsp vanilla extract
Pinch of salt

Instructions:

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C).
In a food processor or a zip-top bag, crush the chocolate cookies into fine crumbs.
In a mixing bowl, combine the crushed cookies with the melted butter and stir until the mixture is well coated and resembles wet sand.
Press the cookie mixture into the bottom of a springform pan (9-inch works well) to form a compact, even layer. Use the back of a spoon or your fingers to press it down firmly.
Bake the crust in the preheated oven for about 10 minutes, then remove it from the oven and set it aside to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the sugar and continue to beat until combined and smooth.
Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl to ensure everything is evenly mixed.
Stir in the vanilla extract, sour cream, and flour until fully incorporated.
Mix in the melted chocolate, then slowly add the heavy cream, ensuring the mixture is smooth and creamy.
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
Bake the cheesecake at 325°F (160°C) for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for about 1 hour with the door slightly ajar.
After the cheesecake has cooled, transfer it to the fridge and chill for at least 4 hours, or overnight if you have the time.

Step 3: Make the Topping

In a medium saucepan over medium heat, melt the butter.
Stir in the sugar, evaporated milk, and salt. Bring the mixture to a simmer while stirring constantly. Let it cook for about 5 minutes, until it thickens slightly.
Stir in the shredded coconut and chopped pecans. Continue to cook for another 2-3 minutes, allowing the mixture to thicken further.
Remove from the heat and stir in the vanilla extract. Let the topping cool to room temperature.

Step 4: Assemble the Cheesecake

Once the cheesecake has fully chilled, carefully remove it from the springform pan.
Spread the cooled coconut-pecan topping over the cheesecake, allowing it to spill over the edges for a rustic look.
Slice, serve, and enjoy the creamy, chocolaty goodness!

History of German Chocolate Cake and the Inspiration for This Recipe:

The origins of German Chocolate Cake can be traced back to a unique type of chocolate called Baker’s German’s Sweet Chocolate, created by an American named Samuel German in 1852. German, an Englishman, developed this specific type of chocolate for the Baker’s Chocolate Company, and it quickly became popular in American homes.

The cake itself became a sensation in 1957 when a Texas homemaker named Mrs. George Clater submitted a recipe for a “German’s Sweet Chocolate Cake” to her local newspaper. The recipe featured the distinct coconut-pecan frosting that has since become a signature component of the cake.

Over the years, the cake gained nationwide popularity, but today we’re taking it a step further by blending the flavors of German chocolate cake with the creamy decadence of a cheesecake, creating a hybrid dessert that is as indulgent as it is delicious.

Conclusion: A Sweet Ending to Any Meal

This German Chocolate Cheesecake offers the best of both worlds: the smooth, tangy richness of cheesecake paired with the irresistible flavor of German chocolate cake. It’s a dessert that will impress your guests and satisfy any sweet tooth. The texture contrast of the creamy cheesecake and the nutty coconut topping provides a delightful balance, making each bite a memorable experience.

Lovers of both chocolate and cheesecake will find this recipe irresistible, and it’s a wonderful way to showcase the iconic flavors of the German chocolate cake in a completely new form.

Whether you’re serving it for a holiday, a birthday, or simply as a weekend treat, this German Chocolate Cheesecake will be the star of the show. Pair it with a cup of coffee or a glass of dessert wine, and you’ve got the perfect indulgence.

Tips and Variations:

For an extra touch of flavor, you can drizzle some caramel sauce on top before serving.
Try adding a layer of chocolate ganache underneath the coconut-pecan topping for a more decadent dessert.
If you’re short on time, you can make the cheesecake a day ahead, allowing the flavors to deepen and the texture to set even further.

Enjoy your indulgent creation, and happy baking! 🍰🍫