German Chocolate Cheesecake Recipe
A Rathskeller original! A rich chocolate cheesecake with an Oreo crust. Topped with coconut-pecan icing and a layer of hot fudge.
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Ingredients
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Crust
Method
Instructions
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). Crush the Oreo cookies in a food processor until fine crumbs form. In a bowl, mix the cookie crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes and then let it cool.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the sugar, cocoa powder, and vanilla extract, mixing until well incorporated. Add the eggs one at a time, mixing on low speed until just combined. Pour the cheesecake filling over the cooled crust and smooth the top.
- 3
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
- 4
- 5
Assemble the Cheesecake
Once the cheesecake has cooled completely, spread the coconut-pecan topping over the top. Drizzle with hot fudge sauce before serving.
- 6
Chill and Serve
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing from the springform pan. Slice and enjoy your German Chocolate Cheesecake!
