Coconut Pecan Chocolate Cheesecake (Print Version)
# Ingredients:
→ For Oreo Crust
01 -
14.3 oz. Oreo Cookies-ground
02 -
4 oz. unsalted butter-melted
→ Chocolate Cheesecake
03 -
2 lb. cream cheese-softened
04 -
1 and 1/4 cup sugar
05 -
2 Tablespoon cocoa powder
06 -
8 oz. semi-sweet chocolate-melted
07 -
2 teaspoon vanilla
08 -
3 eggs-slightly beaten with the fork
→ Coconut Pecan Topping
09 -
1/3 cup unsalted butter
10 -
1 cup evaporated milk
11 -
3 egg yolks
12 -
1 teaspoon vanilla
13 -
3/4 cup light brown sugar
14 -
4 oz. sweetened shredded coconut
15 -
3/4 cups chopped toasted pecans
→ Ganache for Swirls
16 -
4 oz. chocolate-chopped
17 -
1 teaspoon coconut oil
18 -
1 Tablespoons cocoa powder
19 -
2/3 cup heavy cream
20 -
1 Tablespoon maple syrup
# Instructions:
01 -
Line the bottom of the 9-inch springform pan with parchment paper and wrap the pan in heavy-duty aluminum foil and set aside. Preheat the oven to 325F. Whisk together Oreo crumbs with melted butter, then press the mixture into the bottom and 1 inch up the sides of springform pan. Place in the freezer to firm.
02 -
Melt the chocolate and set it aside. Beat softened cream cheese, sugar, and vanilla. Mix in the cocoa and melted chocolate. Add eggs and beat just to combine. Spread the mixture over the crust and smooth the top. Place in the preheated oven, then place a small pot filled with water under the pan. Bake about 1 hour and 15 minutes or until the center has set. Turn off the oven and crack the door open for additional hour, then place the cake on the counter to cool to room temperature, then chill in the fridge for 4 hour. When it's cooled remove the ring from the springform pan and transfer the cake onto the serving plate.
03 -
In a sauce pan stir together evaporated milk, butter, light brown sugar, and egg yolks. Stirring constantly simmer for 10 minutes until thicken (it should be pudding-like). Remove from heat and stir in vanilla. Next, stir in coconut and pecans. Set aside to cool to room temperature, then spread over the chilled cake.
04 -
Melt the chocolate and coconut oil, then stir in maple syrup. Whisk in cold heavy cream until smooth and creamy. Then whisk in cocoa powder. Set aside to cool and reach piping consistency. Transfer to a piping bag and make the swirls.
# Notes:
01 -
This German Chocolate Cheesecake is insanely decadent chocolate cheesecake with crunchy Oreo crust and gooey coconut pecan topping.
02 -
For best results, ensure all ingredients for the cheesecake filling are at room temperature before mixing.
03 -
Toast the pecans before adding them to the topping for enhanced flavor.
04 -
To prevent the cheesecake from cracking, allow it to cool slowly in the oven with the door cracked open.
05 -
The coconut pecan topping can be made a day ahead and refrigerated, then warmed slightly before spreading on the cheesecake.