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:

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 eggs, divided
⅓ cup canned evaporated milk
¼ cup butter
½ cup sweetened flaked coconut
½ cup chopped pecans

Nutrition factsNutrition information

Recipe Tips

Heat oven to 350°F.

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

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.

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.

Refrigerate cheesecake 4 hours.

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.

Spread coconut mixture over cheesecake just before serving.