This German Chocolate Cheesecake is insanely decadent chocolate cheesecake with crunchy Oreo crust and gooey coconut pecan topping. It’s so delicious! Bursting with chocolate flavor, smooth as silk, rich chocolate cheesecake paired with insanely delicious coconut pecan topping is such a treat!
German Chocolate Cheesecake featuring, creamy chocolate cheesecake filling, and coconut and pecan topping is a showstopper! Bonus: You have two delicious desserts packed in an awesome recipe.
How to Make Oreo Crust for Cheesecake
Ground whole Oreo cookies with the filling n a food processor. If you don’t have a food processor, place Oreo cookies in a zip-lock bag and crush the cookies with a rolling pin. I prefer to use the food processor because you can make the fine crumbs and the crust turned out more compact.
Next, melt the butter and whisk it into the crumbs until all crumbs are evenly moistened. Press the crumbs into the bottom of a springform pan, using the bottom of a measuring cup to make it flat and smooth.
You don’t need to prebake the crust, just place it in the freezer to firm while preparing the cheesecake filling.
How to Make Chocolate Cheesecake
Chop the chocolate into small pieces. The finer you chop it, the faster it will melt and become smooth and silky without the chance to burn it. Melt the chocolate over a double boiler or microwave, then set aside while beating the cream cheese.
Beat softened cream cheese with sugar and vanilla until creamy. Next mix in cocoa powder.
Add the eggs one at a time, mixing at low speed, and do not overbeat it.
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