German Chocolate Cheesecake

Every year growing up, my mom would make this German Chocolate Cheesecake for special occasions! It’s my Dad’s favorite cheesecake and so Father’s Day was no exception, this cheesecake would always be made to celebrate my amazing Father. I’m a huge cheesecake fan now, but when I was little, the only cheesecake I liked was this one. I think a big part of that was due to the rich chocolate flavor in this german chocolate cheesecake, oh and the fact that the topping is like a candy bar! Mmm it’s so good! The cheesecake is creamy, fudgy, and just drool worthy. Then you top it with the sticky, pecan, coconut, and caramel flavored topping and magic is made!! The only word I can think to describe it is - irresistible! You need to make this ASAP!

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German Chocolate Cheesecake

Ingredients

Crust:

• 30 oreos

• 5 tbsp butter

Cheesecake:

• 3 ounce Endangered Species Oat Milk + Dark Chocolate Bar 

• 10 ounce bag Endangered Species Oat Milk + Dark Chocolate Chips 55% Cocoa

• 1/2 cup strong coffee, hot freshly brewed

• 1 lb cream cheese, at room temperature

• 1 cup sugar

• 2 tsp pure vanilla extract

• 1/4 tsp salt

• 4 eggs, at room temperature

Topping:

• 1/2 cup butter

• 1/4 cup brown sugar

• 2 tbsp half and half

• 2 tbsp light corn syrup

• 1 cup unsweetened flake coconut

• 1/2 cup pecans, chopped

• 1 tsp pure vanilla extract

Instructions

• Place Oreos in a food processor and pulse until a crumb texture, add in melted butter and mix together well. In a 9 inch round springform pan, tightly press the mixture down on the bottom. Bake in a preheated oven for 15 minutes, remove and let crust cool. Turn the oven temperature down to 300 degrees

• Pour chocolate chips and break chocolate bar into a double broiler. Pour hot coffee over the chocolate and melt the mixture, making sure the water is low enough and does not touch the bottom of the top pan. Once the chocolate is melted, set to the side

• Add cream cheese, sugar, vanilla, and salt to a mixing bowl. Cream together on medium speed until light and fluffy, about 2 minutes. Add in one egg at a time, scraping the sides after each egg has been mixed in. When all eggs have been incorporated into the mixture, add in melted chocolate very slowly. Scrap the bowl again and mix for another 15 seconds to ensure the filling is smooth and all ingredients are incorporated together. Pour the filling over the crust and smooth out the top

• Bake the cheesecake in the center oven rack until just set, about 1 hour and 15 minutes or until a toothpick comes out clean, when inserted into the center. Set aside and let cool

• Add butter, brown sugar, half and half, and light corn syrup into a pan. Over medium heat, melt everything together, continually stirring until the mixture starts to bubble

• Add in flake coconut, pecans, and vanilla. Mix together well and remove from heat. Spread over the top of the partially cooled cheesecake. Let cheesecake cool completely then place in the refrigerator overnight

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