German Chocolate Cheesecake

Garnished with a gooey coconut and pecan topping, this baked chocolate cheesecake with an OREO Cookie crust is a great dessert recipe for entertaining.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 18 OREO Cookies, finely crushed 
  • 3 Tbsp. butter, melted
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • ¼ cup flour
  • ¾ cup sugar, divided
  • 1 pkg. (4 oz.) sweet baking chocolate, melted
  • 2½ tsp. vanilla, divided
  • 4 egg s, divided
  • ⅓ cup canned evaporated milk
  • ¼ cup butter
  • ½ cup sweetened flaked coconut
  • ½ cup chopped pecans

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

Combine cookie crumbs and 3 Tbsp. butter; press onto bottom of 9-inch springform pan.  Bake 10 min.

3

Beat cream cheese, flour and 1/2 cup sugar in large bowl with mixer until well blended. Add chocolate and 2 tsp. vanilla; mix well. Add 3 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

4

Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

5

Refrigerate cheesecake 4 hours.

6

Pour milk into small saucepan.  Add 1/4 cup butter, and remaining sugar, egg and vanilla; cook on medium-low heat until butter is completely melted and mixture is thickened, stirring constantly. Remove from heat. Stir in coconut and pecans; cool completely.

7

Spread coconut mixture over cheesecake just before serving.