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.
