Introduction
If you’re a fan of the classic German chocolate cake, prepare to be wowed by this German Chocolate Cheesecake! This recipe takes the iconic flavors of the traditional cake – the gooey coconut-pecan frosting, the rich chocolate – and elevates them by incorporating them into a luscious, creamy cheesecake. I’ve always loved the unique combination of flavors in German chocolate cake, and one day, I had the idea to marry it with my favorite cheesecake recipe. The result is pure indulgence in every bite.
This cheesecake is a celebration of textures and flavors. The star of the show is the coconut-pecan topping, which we use both as a filling and a topping. It’s a delightful mix of chewy coconut, crunchy toasted pecans, and a rich, buttery, caramel-like sweetness. Instead of a regular cake base, we have a thick, creamy cheesecake filling that’s been infused with melted German chocolate, adding a depth of flavor that perfectly complements the coconut-pecan layers.
The finished product is a showstopper, both visually and in terms of taste. The layers of creamy cheesecake, gooey coconut-pecan filling, and the crumbly chocolate crust create a delightful contrast. Topped with more of that irresistible coconut-pecan mixture and a drizzle of chocolate ganache, this cheesecake is a true indulgence. It’s perfect for special occasions, holidays, or any time you want to treat yourself to something truly extraordinary.
History and Context
Origin of the Recipe
German chocolate cake, despite its name, is not actually from Germany. It’s an American creation, named after Samuel German, an employee of the Baker’s Chocolate Company. In 1852, German developed a type of sweet baking chocolate for the company, which was named “Baker’s German’s Sweet Chocolate” in his honor. The cake recipe that made this chocolate famous, however, didn’t appear until over a century later.
The original German’s Chocolate Cake recipe was first published in 1957 in a Dallas newspaper, credited to a Texas homemaker named Mrs. George Clay. The recipe, which featured a moist chocolate cake layered and topped with a cooked coconut-pecan frosting, quickly became a national sensation. Its popularity led to the widespread distribution of the recipe by General Foods, the owner of Baker’s Chocolate at the time, and eventually, the name was shortened to “German Chocolate Cake.”
Cheesecake, on the other hand, has ancient roots, with early forms of the dessert dating back to ancient Greece. The modern cheesecake as we know it today, made with cream cheese, evolved in America in the late 19th and early 20th centuries. New York-style cheesecake, known for its dense, creamy texture and often simple presentation, became particularly popular.
This German Chocolate Cheesecake recipe is a fusion of these two beloved desserts. It takes the distinctive flavors of German chocolate cake and incorporates them into a rich, New York-style cheesecake. The idea of combining these two classics likely arose from a desire to create a dessert that offers the best of both worlds – the creamy indulgence of cheesecake and the unique flavor profile of German chocolate cake.
Evolution of the Recipe Over Time
The concept of combining German chocolate flavors with cheesecake is a relatively modern innovation. As both German chocolate cake and cheesecake gained popularity as standalone desserts, it was only a matter of time before creative bakers began experimenting with ways to merge the two.
Early versions of this recipe might have simply involved adding a layer of coconut-pecan topping to a standard chocolate cheesecake. However, as the recipe evolved, bakers likely experimented with different ways to incorporate the flavors more fully. This led to the development of the layered approach used in this recipe, where the coconut-pecan mixture is used both as a filling and a topping.
The use of a chocolate cookie crumb crust, instead of a traditional graham cracker crust, is another evolution that adds to the overall chocolate experience. Some variations might include adding a layer of chocolate ganache between the cheesecake and the topping, or incorporating chopped pecans into the cheesecake batter itself.
As with many popular recipes, the rise of food blogs and online recipe sharing has contributed to the ongoing evolution of this German Chocolate Cheesecake. Home bakers and professional chefs alike have shared their own versions and adaptations, leading to a wide range of variations that cater to different tastes and preferences.
Ingredients
For the Coconut-Pecan Topping:
- Egg yolks: 4 large
- Evaporated milk: 12 oz can
- Vanilla extract: 1 1/2 teaspoons
- Sugar: 1 1/2 cups
- Unsalted butter: 3/4 cup, cubed
- Sweetened shredded coconut: 2 2/3 cups
- Pecans: 1 1/4 cups, toasted and chopped
For the Crust:
- Oreo cookie crumbs: 2 1/2 cups
- Unsalted butter: 1/4 cup, melted
For the Filling:
- Cream cheese: 24 oz, room temperature
- Sugar: 1 cup
- All-purpose flour: 1 tablespoon
- Unsweetened cocoa powder: 3 tablespoons
- Sour cream: 1 cup
- Vanilla extract: 1/2 teaspoon
- German chocolate: 8 oz, melted and cooled slightly
- Eggs: 4 large, room temperature
Optional Garnish:
- Chocolate ganache or chocolate sauce
Preparation Method
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Make the Coconut-Pecan Topping: In a medium saucepan, whisk together the egg yolks, evaporated milk, and vanilla extract. Add the sugar and cubed butter. Cook over medium heat, stirring constantly, for 12-15 minutes, or until the mixture thickens to a pudding-like consistency. Remove from heat and stir in the shredded coconut and toasted pecans. Pour the mixture into a bowl and refrigerate until completely cooled.
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Make the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix together the Oreo cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom and about 2 inches up the sides of a 9-inch springform pan. Bake for 8-10 minutes, then cool completely on a wire rack.
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Make the Filling: Reduce the oven temperature to 300°F (150°C). In a large bowl, beat together the room-temperature cream cheese, sugar, flour, and cocoa powder until smooth and well combined. Beat in the sour cream and vanilla extract. Slowly mix in the melted and slightly cooled German chocolate until fully incorporated, scraping down the sides of the bowl as needed. Finally, mix in the eggs one at a time, beating on low speed until just combined.
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Layer and Bake: Pour 1 cup of the cheesecake batter into the cooled crust and spread it evenly. Top with 1 1/2 cups of the cooled coconut-pecan topping, spreading it evenly over the batter. Carefully pour the remaining cheesecake batter over the coconut-pecan layer, avoiding disturbing the filling layer as much as possible.
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Water Bath: Wrap the bottom and sides of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the wrapped springform pan inside a larger roasting pan. Pour about 1 inch of hot water into the roasting pan to create a water bath.
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Bake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 1 hour and 25-30 minutes, or until the center is set but still slightly jiggly.
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Cool: Turn off the oven and let the cheesecake sit in the closed oven for 30 minutes. Then, crack open the oven door and let the cheesecake cool for another 30 minutes. This gradual cooling process helps prevent cracks from forming on the surface.
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Chill: Remove the cheesecake from the water bath and remove the foil. Refrigerate the cheesecake for at least 5-6 hours, or preferably overnight, until it’s completely cooled and set.
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Top and Serve: Once the cheesecake is fully chilled, carefully remove the sides of the springform pan. Top the cheesecake with the remaining coconut-pecan topping. If desired, drizzle with chocolate ganache or chocolate sauce for an extra touch of decadence.
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Store: Store the cheesecake covered in the refrigerator for up to 5 days.
Common Mistakes and How to Avoid Them
Mistakes During Preparation
One common mistake is not having the ingredients at the proper temperature. It’s crucial to use room-temperature cream cheese and eggs for the filling. Cold cream cheese can result in a lumpy batter, while cold eggs may not incorporate as smoothly. To avoid this, take the cream cheese and eggs out of the refrigerator about an hour before starting the recipe.
Another potential issue is overmixing the batter, especially after adding the eggs. Overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack during baking. Mix the eggs in on low speed until just combined.
Using the wrong type of chocolate can also affect the outcome. This recipe calls for German chocolate, which is sweeter than semi-sweet or dark chocolate. Using a different type of chocolate will alter the flavor profile of the cheesecake.
Mistakes During Cooking
The most common mistake when baking cheesecakes is not using a water bath. A water bath creates a humid environment that helps the cheesecake bake evenly and prevents it from cracking. Make sure to wrap the springform pan tightly with foil to prevent water from seeping in.
Another mistake is overbaking the cheesecake. Overbaking can lead to a dry, cracked cheesecake. The cheesecake is done when the edges are set and the center is still slightly jiggly. It will continue to set as it cools.
Not following the gradual cooling process can also cause cracks to form. The sudden change in temperature from the hot oven to the cool room can shock the cheesecake. Follow the steps of turning off the oven, letting the cheesecake sit in the closed oven, then cracking the door open for a gradual cool-down.
Tips for Presentation and Decoration
Presentation is key to making this German Chocolate Cheesecake as visually appealing as it is delicious. The contrasting layers of creamy cheesecake and gooey coconut-pecan topping are already a feast for the eyes, but a few extra touches can elevate it even further.
Before serving, drizzle the top of the cheesecake with chocolate ganache or chocolate sauce. You can create a simple ganache by heating equal parts heavy cream and chopped chocolate until smooth. Let it cool slightly, then drizzle it over the coconut-pecan topping in a decorative pattern.
For added texture and visual appeal, sprinkle the top with extra toasted chopped pecans or shredded coconut. You can also create a border of chocolate shavings or curls around the edge of the cheesecake.
To serve, use a sharp, thin-bladed knife dipped in hot water to cut clean slices. Wipe the blade clean between each cut for the best presentation. Serve each slice on a dessert plate, optionally with a dollop of freshly whipped cream and a few extra chocolate shavings or a fresh berry for garnish.
Nutritional Value
Calories
A slice of this German Chocolate Cheesecake typically contains between 500-700 calories, depending on the size of the slice and the specific ingredients used. This makes it a rich and decadent dessert, best enjoyed in moderation.
To reduce the calorie content, you can use reduced-fat cream cheese and sour cream, although this may slightly alter the texture of the cheesecake. You can also reduce the amount of sugar in the filling and topping, or use a sugar substitute. However, keep in mind that these changes may affect the flavor profile.
Another way to manage calorie intake is to be mindful of portion sizes. Cutting the cheesecake into smaller slices can help you enjoy this delicious treat without overindulging.
Health Benefits
While this cheesecake is undoubtedly an indulgent dessert, it does offer some nutritional benefits. Cream cheese provides calcium and protein, while eggs are a good source of high-quality protein and essential nutrients like choline and vitamin D.
The pecans in the topping are a good source of healthy fats, fiber, and various vitamins and minerals, including manganese, copper, and zinc. Coconut also provides some fiber and minerals, although it’s high in saturated fat.
However, it’s important to remember that this cheesecake is high in sugar, fat, and calories. To make it a bit healthier, you can opt for reduced-fat ingredients and use natural sweeteners in moderation.
Healthy Alternatives
For those looking to make a healthier version of this German Chocolate Cheesecake, there are several ingredient substitutions to consider. Using reduced-fat or Neufchatel cheese instead of regular cream cheese can lower the fat and calorie content while still providing a creamy texture.
Replacing some of the sugar with a natural sweetener like stevia or erythritol can reduce the overall sugar content. You can also use unsweetened applesauce or mashed banana to replace some of the fat in the filling, although this may alter the texture slightly.
Opting for a whole-wheat graham cracker crust instead of the Oreo crust can increase the fiber content. You can also make a crustless version of this cheesecake by baking it in a water bath without a crust, reducing the overall carbohydrate and calorie content.
Recipe Variations
First Variation
For those who love a bit of extra crunch, adding a layer of toasted pecans to the crust can be a delicious variation. Simply sprinkle 1/2 cup of chopped, toasted pecans over the pressed Oreo crust before adding the cheesecake batter.
Another option is to incorporate different extracts into the cheesecake filling. Adding 1/2 teaspoon of almond extract or coconut extract can enhance the flavors and complement the coconut-pecan topping.
You can also experiment with different types of chocolate in the filling. Using a combination of German chocolate and semi-sweet chocolate can create a more complex flavor profile. Or, for a darker chocolate flavor, you can use a mix of German chocolate and unsweetened chocolate.
Second Variation
For a fruitier twist, consider adding a layer of cherry or raspberry filling to the cheesecake. You can use canned pie filling or make your own by simmering fresh or frozen berries with a bit of sugar and cornstarch until thickened.
Spread a thin layer of the fruit filling over the baked and cooled crust before adding the first layer of cheesecake batter. This will create a beautiful and flavorful layer that complements the chocolate and coconut-pecan flavors.
Another option is to swirl some of the fruit filling into the cheesecake batter before baking. This will create a marbled effect and infuse the cheesecake with a subtle fruity flavor.
Occasions for the Recipe
For Special Occasions
This German Chocolate Cheesecake is an ideal dessert for special occasions like birthdays, anniversaries, and holidays. Its rich, decadent flavor and elegant presentation make it a perfect centerpiece for any celebration.
For a festive touch, decorate the cheesecake with themed toppings or garnishes. During the holidays, you can use crushed candy canes, holiday sprinkles, or create a design with chocolate ganache. For a birthday, add candles or a personalized message written in chocolate.
This cheesecake is also a great option for potlucks and dinner parties. It’s easy to transport (keep it chilled!) and can be sliced and served to a crowd. The unique combination of flavors is sure to be a conversation starter.
Combined with Other Dishes
This German Chocolate Cheesecake pairs well with a variety of dishes, making it a versatile dessert option. After a rich, savory meal like prime rib, roasted chicken, or a hearty pasta dish, the sweetness and creamy texture of the cheesecake provide a satisfying contrast.
For a lighter meal, the cheesecake can be served after a main course of grilled fish, salad, or a vegetable-based dish. Its decadent flavor can balance out a healthier meal and provide a sweet ending.
You can also include this cheesecake as part of a dessert buffet. Serve it alongside other favorites like cookies, brownies, and fruit tarts for a variety of options. The diverse flavors and textures will create a delightful dessert experience for your guests.
Frequently Asked Questions
One common question is whether the cheesecake can be made without a springform pan. While a springform pan is ideal for easy removal, you can use a regular 9-inch cake pan with tall sides. Make sure to grease and flour the pan well, and line the bottom with parchment paper for easier removal.
Another frequent inquiry is about the type of chocolate to use. This recipe calls for German chocolate, which is sweeter than semi-sweet chocolate and has a distinct flavor. However, you can substitute with semi-sweet chocolate if you prefer a less sweet cheesecake. Just keep in mind that it will slightly alter the flavor profile.
Many people also ask about storing leftovers. This cheesecake can be stored, covered, in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.
Conclusion
This German Chocolate Cheesecake is a truly decadent dessert that combines the best of two classic treats into one unforgettable experience. Its creamy chocolate cheesecake filling, gooey coconut-pecan layers, and crumbly chocolate crust create a symphony of flavors and textures that’s sure to impress. I encourage you to try this recipe and make it your own. Experiment with different variations, such as adding extra nuts, fruit fillings, or different types of chocolate, to create your perfect version of this delicious cheesecake.
Remember, baking should be an enjoyable and creative process. Don’t be afraid to adjust the recipe to suit your tastes and preferences. Whether you stick to the original ingredients or try something new, the most important thing is to have fun and savor the delicious results.
I hope you enjoy making and sharing this German Chocolate Cheesecake as much as I do. Please feel free to share your experiences, variations, and any questions you may have. Happy baking!
