German Chocolate Cheesecake 🍫🍰
This rich and decadent German Chocolate Cheesecake is a dreamy combination of creamy cheesecake, layers of chocolate ganache, and a crunchy chocolate cookie crust — all topped with a nutty chocolate frosting and shaved chocolate. It’s the ultimate dessert indulgence that’s guaranteed to impress!
Why You’ll Love It 💖
✔️ Classic German chocolate flavor in cheesecake form
✔️ Perfect for special occasions or holidays
✔️ Decadent layers of chocolate, nuts, and creamy filling
✔️ Make-ahead friendly
✔️ Show-stopping presentation
Ingredients 📝
For the Crust:
- 1 ½ cups crushed chocolate sandwich cookies (like Oreos)
- ¼ cup melted butter
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 4 oz semi-sweet chocolate, melted
For the Chocolate Ganache Layers:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
For the Topping:
- ½ cup chopped pecans
- ½ cup chopped walnuts
- 1 cup sweetened shredded coconut
- ½ cup chocolate frosting or ganache for piping
- Chocolate shavings (optional)
Instructions 🍽️
1. Make the Crust
- Preheat oven to 325°F (160°C).
- Mix cookie crumbs with melted butter and press into a springform pan.
- Bake for 10 minutes. Let cool.
2. Prepare the Ganache
- Heat cream until just boiling.
- Pour over chopped chocolate and stir until smooth.
- Let cool slightly, then pour half over the crust. Refrigerate while you make the filling.
3. Make the Cheesecake
- Beat cream cheese and sugar until smooth.
- Add eggs, one at a time, then stir in sour cream and vanilla.
- Pour half of the batter over the ganache layer.
- Drizzle with remaining ganache and gently swirl.
- Top with remaining cheesecake batter.
4. Bake the Cheesecake
- Bake at 325°F (160°C) for 55–65 minutes or until center is just set.
- Turn off the oven, crack the door, and let it sit for 1 hour.
- Chill at least 4 hours or overnight.
5. Add Toppings
- Top chilled cheesecake with chopped nuts, coconut, chocolate frosting swirls, and shaved chocolate.
Tips & Variations 🌟
- Make it nut-free: Skip the nuts or use sunflower seeds.
- Add caramel drizzle for an extra gooey finish.
- Use boxed German chocolate cake mix for crust if you want a cake/cheesecake hybrid.
Storage & Make-Ahead 🧊
- Store in the fridge for up to 5 days.
- You can freeze slices individually for up to 2 months — perfect for cravings later!
A Showstopper Dessert for Any Celebration 🎉
Whether you’re hosting a birthday, dinner party, or holiday feast, this German Chocolate Cheesecake will be the star of your dessert table. Rich, creamy, chocolatey, nutty, and downright irresistible!
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German Chocolate Cheesecake
This rich and decadent German Chocolate Cheesecake is a dreamy combination of creamy cheesecake, layers of chocolate ganache, and a crunchy chocolate cookie crust — all topped with a nutty chocolate frosting and shaved chocolate. It’s the ultimate dessert indulgence that’s guaranteed to impress!
Ingredients
For the Crust:
- 1 ½ cups crushed chocolate sandwich cookies (like Oreos)
- ¼ cup melted butter
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 4 oz semi-sweet chocolate, melted
For the Chocolate Ganache Layers:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
For the Topping:
- ½ cup chopped pecans
- ½ cup chopped walnuts
- 1 cup sweetened shredded coconut
- ½ cup chocolate frosting or ganache for piping
- Chocolate shavings (optional)
Instructions
1. Make the Crust
- Preheat oven to 325°F (160°C).
- Mix cookie crumbs with melted butter and press into a springform pan.
- Bake for 10 minutes. Let cool.
2. Prepare the Ganache
- Heat cream until just boiling.
- Pour over chopped chocolate and stir until smooth.
- Let cool slightly, then pour half over the crust. Refrigerate while you make the filling.
3. Make the Cheesecake
- Beat cream cheese and sugar until smooth.
- Add eggs, one at a time, then stir in sour cream and vanilla.
- Pour half of the batter over the ganache layer.
- Drizzle with remaining ganache and gently swirl.
- Top with remaining cheesecake batter.
4. Bake the Cheesecake
- Bake at 325°F (160°C) for 55–65 minutes or until center is just set.
- Turn off the oven, crack the door, and let it sit for 1 hour.
- Chill at least 4 hours or overnight.
5. Add Toppings
- Top chilled cheesecake with chopped nuts, coconut, chocolate frosting swirls, and shaved chocolate.
Notes
Tips & Variations 🌟
- Make it nut-free: Skip the nuts or use sunflower seeds.
- Add caramel drizzle for an extra gooey finish.
- Use boxed German chocolate cake mix for crust if you want a cake/cheesecake hybrid.