Add melted chocolate and mix at low speed to combine.
Pour the filling over the crust and smooth the top.
Bake for about 1 hour and 15 minutes or until the center has set. Turn off the oven, crack the door and leave the cake in the oven for an additional hour then place it on the counter and cool to room temperature. After that chill in the fridge for 4 hours or preferably overnight.
How to Make Coconut Pecan Toping
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, sugar, and egg yolks to a boil. Boil for 10 minutes until thicken (almost pudding-like), stirring frequently. Remove from heat and stir in vanilla extract, coconut and pecans. Set aside and allow to cool completely.
How to Assemble the Cake
After the cake has chilled in the fridge, remove the ring from a springform pan and transfer the cake onto serving plate. Spread the topping almost to the edges and place te cak back on the fridge for additional hour to chill the topping.
Next make the chocolate ganache for decoration. Melt chopped chocolate with 1 teaspoon of coconut oil, stir in 1 Tablespoon of maple syrup. Next whisk in cold heavy cream. Whisk until it’s thick and smooth. Set aside to cool and reach piping consistency.
Transfer the ganache in piping bag with a star tip and make the swirls around the topping.
Description
This German Chocolate Cheesecake is insanely decadent chocolate cheesecake with crunchy Oreo crust and gooey coconut pecan topping.
Ingredients
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