German Chocolate Cheesecake
Description
This German Chocolate Cheesecake is a decadent twist on a classic dessert, combining the creamy richness of cheesecake with the deep, toasted coconut and chocolate notes associated with German chocolate cake. The base is a sturdy, sweet crust made from crushed Oreo cookies and butter, providing a perfect contrast to the smooth filling. The filling itself is luscious and dense, featuring cream cheese, heavy cream, and a hint of cocoa for depth. Its an elegant yet approachable dessert thats perfect for celebrations, holidays, or whenever you crave something indulgent. Serve it chilled for the best texture and flavor.Ingredients
Directions
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Preheat the oven to 350F (175C). Place a rimmed baking sheet on the bottom oven rack.
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In a medium bowl, combine the crushed Oreos, melted butter, and 1/3 cup sugar. Mix until the crumbs are evenly coated and resemble wet sand.
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Press the mixture firmly into the bottom and slightly up the sides of a 10-inch springform pan.
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Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling. Reduce oven temperature to 325F (160C).
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In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and cornstarch on medium speed until smooth and creamy, about 2 minutes.
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Add the cocoa powder and vanilla extract. Beat until just combined and the mixture is a uniform dark color.
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Add the heavy cream and beat on low speed until incorporated.
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Add the eggs one at a time, beating on low speed just until each egg is incorporated. Do not overmix to avoid adding too much air.
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Pour the filling over the cooled crust. Smooth the top with a spatula.
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Place the springform pan on the baking sheet in the oven. Bake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle.
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Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
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Remove from the oven and run a knife around the edge to loosen. Let it cool completely at room temperature.
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Refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 161.3kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 11.5g58%
- Cholesterol 48.4mg17%
- Sodium 144.7mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the cream cheese and eggs are at room temperature before mixing to achieve a smooth, lump-free batter.
Using a springform pan makes it easy to remove the cheesecake once chilled.
For a cleaner look, you can line the bottom of the pan with parchment paper before adding the crust.
The cheesecake can be stored in the refrigerator for up to 5 days. Cover tightly with plastic wrap or place in an airtight container.
For an authentic "German Chocolate" touch, you can add toasted coconut and pecans to the top layer or mix them into the crust.
If you don't have a springform pan, you can use a regular 9-inch pie dish or cake pan, but you won't be able to remove the sides easily.
