Want a special chocolate treat for Valentine’s Day or another special occasion?
How about a creamy chocolate cheesecake with not only a gooey coconut pecan frosting on top, but a layer in the middle of the cheesecake for double the coconut and pecan goodness. This German Chocolate Cheesecake is pure dessert heaven.
German Chocolate anything is A-OK in my book. I’ve even made German Chocolate Pancakes before.
P.S. They’re incredible.
This is a totally decadent cheesecake.
I mean, a plain chocolate cheesecake is already completely irresistible right?
But throw in a gooey frosting loaded with toasted coconut and pecans and you have a totally over the top dessert that you won’t soon forget.
I love the contrast between the creamy, smooth cheesecake and the crunch of the coconut and pecans.
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German Chocolate Cheesecake has a layer of coconut and pecan frosting on top and in the middle for double the coconut and pecan goodness.
- 1 1/2 cups finely crushed oreo cookies, about 20 cookies
- 3 tablespoons melted butter
- 1 (7-ounce) package shredded sweetened coconut
- 1 1/2 cups chopped pecans
- 10 tablespoons butter
- 1 (12-ounce) can evaporated milk
- 1 1/4 cups packed light brown sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 6 ounces semi-sweet chocolate, chopped
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 2 tablespoons flour
- 2 tablespoons unsweetened cocoa powder
- 4 eggs
- 1 teaspoon vanilla extract
- 2/3 cup heavy cream
Preheat oven to 350 degrees.
In a medium bowl, stir together cookie crumbs and butter. Transfer to a 9-inch springform pan. Press firmly onto the bottom and 1/4-inch up the sides. Place in oven for 10 minutes. Let cool.
Spread coconut and pecans out on a large baking sheet. Place in oven for 10 minutes to toast. Set aside.
In a medium saucepan, bring butter, evaporated milk, brown sugar, and egg yolks to a boil. Boil for 10 minutes, stirring frequently. Remove from heat and stir in vanilla extract, coconut and pecans. Set aside.
Melt chocolate and let cool slightly.
Using an electric mixer, beat cream cheese until smooth.
Beat in sugar and then flour and cocoa powder.
Beat in eggs one at a time, stopping to scrape down sides of bowl.
Beat in chocolate, vanilla, and heavy cream just until incorporated.
Spread half of cheesecake mixture on top of oreo crust. Cover with a little over half of the Coconut-Pecan Frosting. It's easiest if you use a spoon to drop spoonfuls of frosting all over the cheesecake layer and then gently smooth them to form an even layer of frosting.
Pour remaining cheesecake mixture on top and smooth with a spatula.
Place on a baking sheet and bake in a 325 degree oven for 60 minutes. Turn oven off, crack door open and leave cheesecake in oven for 60 more minutes.
Set cheesecake on counter, run a knife around the edges, and remove sides of springform pan.
Spread remaining frosting on top. Refrigerate until ready to serve.
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