Description

A rich, indulgent dessert that combines creamy cheesecake with the deep flavors of German chocolate cake. Topped with a luscious coconut-pecan layer, every bite is a perfect mix of smooth, crunchy, and chocolatey goodness.

Ingredients

Scale

For the Crust:

2 cups Oreo cookie crumbs
5 tbsp unsalted butter, melted
2 tbsp sugar

For the Cheesecake Filling:

24 oz cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
6 oz semisweet chocolate, melted and cooled
2 tbsp cocoa powder

For the Coconut-Pecan Topping:

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/4 cups shredded coconut
1 cup chopped pecans

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Instructions

1️⃣ Prepare the Crust:

Preheat oven to 325°F (163°C).
Mix Oreo crumbs, melted butter, and sugar.
Press firmly into the bottom of a springform pan.
Bake for 10 minutes, then set aside to cool.

2️⃣ Make the Cheesecake Filling:

Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well.
Stir in sour cream, vanilla, and cocoa powder.
Mix in melted chocolate.
Pour over the cooled crust and bake for 70-75 minutes.
Let it cool completely before adding the topping.

3️⃣ Prepare the Coconut-Pecan Topping:

In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium-low heat until thickened, stirring constantly.
Remove from heat, then mix in vanilla, coconut, and pecans.
Let it cool before spreading over the cheesecake.

4️⃣ Final Assembly:

Spread the topping evenly over the cheesecake.
Refrigerate for at least 4 hours before serving.

Notes

✅ Use a Water Bath – Baking the cheesecake in a water bath helps prevent cracks and ensures a smooth, creamy texture. Wrap the springform pan in foil and place it in a roasting pan with hot water.

✅ Cool Gradually – After baking, turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This prevents sudden temperature changes that can cause cracks.

✅ Chill Before Serving – Let the cheesecake set in the refrigerator for at least 4 hours (overnight is best) to enhance the flavor and texture.

Prep Time: 20 min
Cook Time: 1 hr 15 min