German Chocolate Cheesecake
A delicious dessert that combines rich chocolate flavors and creamy cheesecake texture, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs (such as Oreos, crushed)
- 0.25 cups granulated sugar
- 5 tablespoons unsalted butter, melted
For the cheesecake filling
- 2 packages cream cheese Make sure at room temperature for a smooth batter
- 0.75 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
Making the Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add in the sugar, eggs, and vanilla extract, mixing until well blended.
- Pour the cream cheese mixture over the crust.
Baking
- Bake for about 55-60 minutes or until the center is set.
- Allow the cheesecake to cool before refrigerating for at least 4 hours.
Serving
- Serve chilled, optionally topped with chocolate ganache or coconut pecan frosting.
Notes
This cheesecake can last for about 5-7 days in the refrigerator. To store it longer, freeze it for up to 2-3 months. Allow to thaw in the refrigerator before serving.