Ingredients
Scale
- 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos)
- 1/4 cup (56g) unsalted butter, melted
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 1 tbsp (8g) all-purpose flour
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1 cup (230g) sour cream
- 1/2 tsp vanilla extract
- 8 oz German chocolate, chopped and melted
- 4 large eggs, room temperature
- 4 large egg yolks
- 12 oz can evaporated milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (310g) sugar
- 3/4 cup (168g) unsalted butter, cubed
- 2 2/3 cups (227g) sweetened shredded coconut
- 1 1/4 cups (133g) chopped pecans, toasted
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Mix Oreo crumbs and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan; set aside.
- For the topping, whisk together egg yolks, evaporated milk, and vanilla in a large saucepan. Add sugar and butter. Cook over medium heat for 12-15 minutes, stirring constantly until thickened. Remove from heat and stir in shredded coconut, pecans, and salt. Chill in fridge.
- Reduce oven to 300°F (150°C). For the filling, beat cream cheese, sugar, flour, and cocoa powder on low speed until smooth. Stir in sour cream and vanilla. Gradually add melted German chocolate in two parts, followed by eggs one at a time.
- Pour filling over crust in pan and bake for about 1 hour to 1 hour 10 minutes or until center is set.
- Cool on wire rack then spread chilled coconut-pecan topping evenly over cheesecake.
- Chill cheesecake in refrigerator for at least 4 hours before serving.
Notes
Use room temperature eggs and cream cheese for best texture. Toast pecans lightly to enhance flavor. For added indulgence, drizzle with chocolate ganache (optional).
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 30g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 160mg