Introduction:
German Chocolate Cheesecake is a decadent dessert that combines the rich, creamy flavors of traditional cheesecake with the unique, deep chocolate and coconut elements of German chocolate cake. This indulgent treat is known for its smooth texture, tangy-sweet filling, and a topping that includes a luscious coconut-pecan frosting. The result is a multi-layered dessert that offers a delightful fusion of flavors and textures, making it a perfect choice for special occasions or for anyone who loves a twist on classic cheesecake.
The History of German Chocolate Cheesecake:
Contrary to popular belief, “German Chocolate” does not refer to the country of Germany. The dessert actually traces its roots to the United States and is named after Samuel German, an American baker who developed a type of dark baking chocolate for the Baker’s Chocolate Company in 1852. The term “German Chocolate Cake” emerged in 1957, when a recipe for “German’s Chocolate Cake” was published in a Texas newspaper, quickly gaining popularity across the country. Over the years, inventive bakers have adapted this classic recipe in many forms, including the German Chocolate Cheesecake, which brings together the beloved elements of cheesecake and German Chocolate Cake into a single, mouthwatering dessert.
Ingredients Breakdown:
- Crust:
- 1 ½ cups of chocolate graham cracker crumbs: Provides a sturdy, chocolatey base for the cheesecake.
- ¼ cup of granulated sugar: Adds sweetness to the crust.
- ½ cup of unsalted butter, melted: Helps bind the crust ingredients and adds richness.
- Cheesecake Filling:
- 24 oz of cream cheese, softened: The primary ingredient for the cheesecake, providing a creamy, tangy base.
- 1 ¼ cups of granulated sugar: Sweetens the filling.
- 3 large eggs: Helps set the cheesecake, providing structure and a smooth texture.
- 1 teaspoon of vanilla extract: Enhances the flavor of the filling.
- 1 cup of German sweet chocolate, melted and cooled: Adds the distinct chocolate flavor that characterizes this cheesecake.
- 1 cup of sour cream: Contributes a tangy flavor and velvety texture to the filling.
- Coconut-Pecan Topping:
- ½ cup of evaporated milk: Creates a creamy base for the topping.
- ½ cup of granulated sugar: Adds sweetness to the topping.
- 2 large egg yolks, beaten: Helps thicken the topping.
- ¼ cup of unsalted butter: Adds richness to the topping.
- 1 teaspoon of vanilla extract: Provides additional flavor.
- 1 cup of shredded coconut: Adds texture and a unique flavor profile.
- ½ cup of chopped pecans: Adds crunch and a nutty flavor.
Step-by-Step Recipe:
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the chocolate graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 8-10 minutes, then remove from the oven and let it cool completely.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and continue to beat until fully combined and smooth.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gently fold in the melted German sweet chocolate and sour cream until the mixture is smooth and uniform.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake:
- Place the springform pan in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake in the preheated oven for 55-65 minutes, or until the center is set and the top looks slightly puffed.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set completely.
- Prepare the Coconut-Pecan Topping:
- In a medium saucepan, combine the evaporated milk, granulated sugar, beaten egg yolks, and butter over medium heat.
- Cook, stirring constantly, until the mixture thickens and begins to bubble, about 8-10 minutes.
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Let the topping cool to room temperature before spreading it evenly over the chilled cheesecake.
- Serve and Enjoy:
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slice and serve with additional chocolate shavings, whipped cream, or a drizzle of chocolate sauce, if desired.
Tips for the Perfect German Chocolate Cheesecake:
- Use Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smooth filling with no lumps.
- Avoid Overmixing: Mix the batter just until the ingredients are combined to avoid incorporating too much air, which can cause cracks during baking.
- Water Bath Baking: Using a water bath helps prevent the cheesecake from cracking by providing a gentle, even heat.
- Gradual Cooling: Allow the cheesecake to cool gradually in the oven to prevent sudden temperature changes that could cause cracks.
- Chill Thoroughly: Refrigerate the cheesecake for several hours or overnight to allow the flavors to meld and the texture to set properly.
Variations and Customizations:
- Gluten-Free Crust: Substitute gluten-free chocolate cookies for the graham cracker crumbs to make a gluten-free version.
- Dark Chocolate Twist: Use dark chocolate instead of German sweet chocolate for a richer, more intense flavor.
- Nut-Free Option: Replace pecans with crushed cookies or omit them entirely for a nut-free version.
- Fruit Swirl: Add a raspberry or cherry swirl to the cheesecake filling before baking for a fruity twist.
- Vegan Adaptation: Use dairy-free cream cheese, vegan chocolate, and coconut cream instead of sour cream to create a vegan version.
Health Considerations and Nutritional Value:
German Chocolate Cheesecake is an indulgent treat and should be enjoyed in moderation. A single slice can be high in calories, fat, and sugar. To make it a bit healthier:
- Use reduced-fat cream cheese and sour cream.
- Substitute some of the sugar with a natural sweetener like stevia or erythritol.
- Consider using dark chocolate with a high cocoa content for added antioxidants.
- Incorporate more nuts and coconut for a dose of healthy fats.
FAQ:
- Can I freeze German Chocolate Cheesecake? Yes, you can freeze the cheesecake without the topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before adding the topping and serving.
- What should I do if my cheesecake cracks? Cracks can occur if the cheesecake cools too quickly or is overbaked. However, the coconut-pecan topping can easily cover any cracks, making them less noticeable.
- Can I use a different type of chocolate? Yes, you can use any chocolate you prefer, but keep in mind that it will alter the flavor profile. Dark or semi-sweet chocolate can be used for a more intense flavor.
German Chocolate Cheesecake
German Chocolate Cheesecake is a luxurious combination of creamy cheesecake and the rich, distinctive flavors of German chocolate cake, topped with a decadent coconut-pecan frosting. Perfect for special occasions, this dessert offers a unique and irresistible treat that delights with every bite.
Ingredients
For Oreo Crust:
- 14.3 oz. Oreo Cookies-ground
- 4 oz. unsalted butter-melted
Chocolate Cheesecake:
- 2 lb. cream cheese-softened
- 1 and 1/4 cup sugar
- 2 Tablespoon cocoa powder
- 8 oz. semi-sweet chocolate-melted
- 2 teaspoon vanilla
- 3 eggs-slightly beaten with the fork
Coconut Pecan Topping:
- 1/3 cup unsalted butter
- 1 cup evaporated milk
- 3 egg yolks
- 1 teaspoon vanilla
- 3/4 cup light brown sugar
- 4 oz. sweetened shredded coconut
- 3/4 cups chopped toasted pecans
Ganache for Swirls:
- 4 oz. chocolate-chopped
- 1 teaspoon coconut oil
- 1 Tablespoons cocoa powder
- 2/3 cup heavy cream
- 1 Tablespoon maple syrup
Instructions
Oreo Crust:
- Line the bottom of the 9-inch springform pan with parchment paper and wrap the pan in heavy-duty aluminum foil and set aside.
- Preheat the oven to 325F.
- Whisk together Oreo crumbs with melted butter, then press the mixture into the bottom and 1 inch up the sides of springform pan. Place in the freezer to firm.
Chocolate Cheesecake:
- Melt the chocolate and set it aside.
- Beat softened cream cheese, sugar, and vanilla. Mix in the cocoa and melted chocolate.
- Add eggs and beat just to combine.
- Spread the mixture over the crust and smooth the top. Place in the preheated oven, then place a small pot filled with water under the pan.
- Bake about 1 hour and 15 minutes or until the center has set. Turn off the oven and crack the door open for additional hour, then place the cake on the counter to cool to room temperature, then chill in the fridge for 4 hour.
- When it’s cooled remove the ring from the springform pan and transfer the cake onto the serving plate.
Coconut Pecan Topping:
- In a sauce pan stir together evaporated milk, butter, light brown sugar, and egg yolks. Stirring constantly simmer for 10 minutes until thicken (it should be pudding-like).
- Remove from heat and stir in vanilla.
- Next, stir in coconut and pecans. Set aside to cool to room temperature, then spread over the chilled cake.
Chocolate Ganache Swirls:
- Melt the chocolate and coconut oil, then stir in maple syrup.
- Whisk in cold heavy cream until smooth and creamy. Then whisk in cocoa powder. Set aside to cool and reach piping consistency.
- Transfer to a piping bag and make the swirls.