Description
Indulge in the rich flavors of this German Chocolate Cheesecake, a decadent dessert that masterfully blends velvety chocolate with a crunchy Oreo crust and a delightful coconut pecan topping. This cheesecake is perfect for celebrations or as a special treat, guaranteed to impress chocolate lovers and dessert enthusiasts alike. With its smooth texture and luxurious taste, this recipe is an exciting twist on the classic cheesecake.
Ingredients
Scale
- 14.3 oz. Oreo Cookies (ground)
- 4 oz. unsalted butter (melted)
- 2 lb. cream cheese (softened)
- 1 and 1/4 cup sugar
- 8 oz. semi-sweet chocolate (melted)
- 3 eggs (slightly beaten)
- 1 cup evaporated milk
- 3/4 cup light brown sugar
- 4 oz. sweetened shredded coconut
- 3/4 cups chopped toasted pecans
- 1 teaspoon coconut oil
- 1 Tablespoon cocoa powder
- 2/3 cup heavy cream
- 1 Tablespoon maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Mix the ground Oreo cookies with melted butter and press firmly into a springform pan to form the crust.
- In a separate bowl, beat softened cream cheese and sugar until smooth. Add melted chocolate, eggs, and mix until combined. Pour over the prepared crust.
- Bake for 50-60 minutes until set but slightly jiggly in the center. Cool at room temperature, then refrigerate for at least 4 hours.
- For the topping, melt butter in a saucepan, stir in evaporated milk, egg yolks, brown sugar, coconut, pecans, chopped chocolate, coconut oil, cocoa powder, heavy cream, and maple syrup until thickened.
- Spread the topping over the cooled cheesecake before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 30g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg