German Chocolate Cheesecake

Step-by-step instructions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, combine the ground Oreo cookies with the melted butter. Press this mixture firmly into the bottom of the prepared pan.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Then, mix in the cocoa powder and melted chocolate until well blended.
Add the vanilla extract and beaten eggs to the mixture, and mix until just combined.
Pour the cream cheese mixture over the crust, smoothing the top carefully. Bake in the oven for 45-50 minutes, or until set.
While the cheesecake is baking, combine 1/3 cup butter, evaporated milk, egg yolks, brown sugar, and 1 teaspoon vanilla in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens up.
Once thickened, stir in the coconut and pecans.
After the cheesecake is done, remove from the oven and pour the coconut-pecan mixture over the still-warm cheesecake.
Allow the cheesecake to cool at room temperature, then refrigerate it for at least 4 hours (or overnight for best results).
Before serving, whip the heavy cream with cocoa powder and maple syrup until stiff peaks form. Spread this luscious whipped cream over the cooled cheesecake.

Best ways to enjoy it

To serve your German Chocolate Cheesecake, slice it into generous portions and consider garnishing with a sprinkle of toasted coconut or extra chopped pecans. Pair it with a dollop of whipped cream on each slice for added indulgence. A side of fresh berries or a scoop of vanilla ice cream can provide a refreshing contrast to the rich flavors. For a fun twist, serve with a drizzle of chocolate sauce or a caramel glaze.

Storage and reheating tips

To keep your German Chocolate Cheesecake fresh, cover it tightly and store it in the refrigerator. It can be enjoyed for up to a week. If you prefer to freeze it, wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. It will stay fresh in the freezer for about three months. To thaw, simply transfer it to the fridge the night before you plan to serve it. Always ensure good food safety practices by keeping cheesecake stored at appropriate temperatures.

Helpful cooking tips

Softening cream cheese: Take out the cream cheese about an hour before using it to ensure it softens properly. No one enjoys lumpy cheesecake!
Mixing carefully: When mixing in the eggs, be cautious not to overmix as this can introduce excess air into the batter, causing cracks during baking.
Check for doneness: The cheesecake is done when the edges are set and the center has a slight jiggle. Don’t worry; it will continue setting as it cools.

Creative twists

Feel free to get creative with your German Chocolate Cheesecake! Consider swapping the semi-sweet chocolate for milk chocolate for a sweeter flavor or introducing a layer of caramel sauce inside for an extra decadent surprise. Add fruits like sliced bananas or berries as a fruity topping, or even change up the cookies in the crust for a different base flavor. Gluten-free alternatives are also possible using gluten-free cookies.

FAQs

How long does it take to prepare this cheesecake?
The active preparation time is around 30 minutes, but remember that it needs at least 4 hours to chill in the refrigerator after baking.