German Chocolate Cheesecake

It was my brother's birthday a couple of weeks ago.  He was coming over for dinner and I wanted to make a fun (and delicious) dessert that I hadn't made before.  My brother is pretty easy to please when it comes to food.  Not saying that he isn't picky, he's just grateful and that makes me want to cook for him anytime.

He asked for chocolate chip cookies for his birthday present.  Easy enough.  So we made him some Wicked Chocolate Chip Cookies (which were wickedly good!)  So I wanted to make a "fancier" dessert for the occasion.  This is what we chose - German Chocolate Cheesecake. 

It was amazingly delicious!  The cheesecake and cake combination (along with the frosting) was pure heaven.

Make sure you read the directions through so you don't have any surprises.  There are a lot of steps but it is so worth it.  

German Chocolate Cheesecake

Source: Adapted from  Willow Bird Baking

Crust Ingredients:

• 1 package of Oreos, crushed
• 6 Tbsp. butter, melted

 Ganache Layer Ingredients:

• 1/2 cup heavy cream
• 6 ounces semi sweet chocolate chips

Cheesecake Ingredients

• 3 packages (8 ounces each) of cream cheese, room temperature
• 3/4 cup sugar
• 3/4 tsp. vanilla
• 3 eggs, room temperature
• 3 ounces (or about 6 Tbsp.) semi sweet chocolate chips

Cake Ingredients

• I used a chocolate cake mix
• ingredients on the box

Frosting Ingredients

•  1-2 tubs of Coconut Pecan frosting

Directions

Make the crust layer

Crush the Oreos in a food processor.  Add melted butter to Oreo crumbs and mix.  Press into the bottom and sides of a 9 inch springform pan.  (Cuisinart 9-Inch Nonstick Springform Pan)
Make sure you go up the sides of the pan to the top. 

Make the ganache

Heat the heavy cream in a microwave safe bowl for 30 seconds.  Stir.  Heat for another 30 seconds and stir.  You want the cream to be hot (but make sure you don't bring it to a full boil.)  Place the chocolate chips in a bowl.  Pour cream over chocolate chip and whisk until smooth and creamy.

Make the cake layer

Mix the cake according to the directions on the box.  Bake in two 9 inch round pans.  You will only use one of the cakes but freeze the other one for future use (or gobble it up warm.)  Cool on a wire rack.

Make the cheesecake layer

In a stand mixer, mix cream cheese until smooth.  Add sugar and mix until smooth.  Add vanilla and eggs.

In a small bowl, melt the chocolate chips in a microwave safe bowl in 30 second bursts.  Stir after each one.  When completely melted and smooth, set aside to cool.  Add melted chocolate to cheesecake filling and stir until combined.

Assembly

Pour ganache over the crust layer.  Spread out and place in the freezer for 30 minutes until ganache is form.

Pour cheesecake filling over the ganache layer.  Spread out evenly.  Bake in a 350 degree oven for 55 minutes or until almost firm.  The center might crack but that's okay.  You'll be covering it up with deliciousness =o)  Let cool.

Spread a thin layer of Coconut Pecan frosting over the top of the cheesecake.

Place cake on top of frosting layer.

Mine was super tall at this point.  I'm not sure if I did something wrong or not (because it was way taller than the recipe I was following.)

Spread frosting on top of cake layer.  I frosted the sides of the cake too since they were showing.

Chill for 3 hours or overnight.

When completely chilled, loosen the sides of the springform pan and remove the sides.

I have to say that this was one of the best desserts I have ever made.  It was amazing.  I think it was the combination of all of my favorite things.  Totally worth the effort!  I mean, look at that!

Enjoy!

 

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