Just when I thought my vegan cheesecake recipes couldn’t get any better!
Introducing Vegan German Chocolate Cheesecake!
Double chocolate, creamy New York style cheesecake piled with Coconut Caramel Pecan topping.
Many people are confused to find out just what German Chocolate really is.
They are surprised to find out it is merely referring to a combination of coconut, caramel and pecan.
It makes sense when you think about it though because I’d have to bet that there are no coconuts growing in Germany!
The history behind this recipe and it’s name stems from German’s Chocolate. Which is a brand name of chocolate.
Way back in the 1950’s a Texas newspaper was running a contest for who could come up with the best recipe using German’s brand chocolate.
Thanks to Mrs George Clay for the recipe and a star was born!
So if coconut, caramel and pecans are your thing, this will become one of your favorites!
It is an amazing recipe that uses dates for the “caramel” so it is slightly healthier than the original recipe!
Notes for Success:
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their cheesecake is like rubber and they don’t know why!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
Additionally I only use Tofutti Cream Cheese for my BAKED recipes. *Not sponsored
I have not had success with any other brand in BAKED recipes.
For some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.
However more recently some of my viewers have commented on some of those brands that now seem to work in baked recipes?
One noted having success with Violife, another person stated they used Miyokos original and it turned out divine,
In the UK, the Asda supermarket brand works great
Additionally if you are against dates for any reason you can absolutely make a traditional caramel sauce made with granulated sugar.
- For the Cheesecake:
- Vegan Cream Cheese 2 packages (16oz) (454g)
- Vegan Semi Sweet Chocolate 1 cup (6 ounces)
- Vegan Granulated Sugar ¾ cup (150g)
- Cornstarch 2 Tablespoons (16g)
- Cocoa Powder 2 Tablespoons (12g)
- Salt ¼ teaspoon
- Vanilla Extract 2 teaspoons (10ml)
- Lactic Acid 1 teaspoon
- OR Apple Cider Vinegar 2 teaspoons (10ml)
- Vegan Butter 2 Tablespoons (28g)
- Plant Milk ¾ cup (177ml)
For the Crust:
- Vegan Chocolate Sandwich cookies 15 (170g)
- Vegan Butter 4 tablespoons (56g)
For the German Chocolate Topping:
- Medjool Dates 1 cup packed
- Plant Milk ½ cup (118ml)
- Hot Water 2 Tablespoons (30ml)
- Shredded Sweetened Coconut 1 cup (120g)
- Toasted Pecans ¾ cup (100g)
For the ganache rosettes
- Semi Sweet Vegan Chocolate 4 ounces (113g)
- Plant Milk ¼ cup (60ml)
- First prepare the crust by grinding the cookies in a food processor until fine. Add the melted vegan butter and process to the consistency of wet sand.
- Press into the bottom of a greased and parchment lined 7" cake pan and freeze while you prepare the filling
- For the cheesecake combine the vegan chocolate and soy milk in a sauce pot over low heat and melt while stirring constantly, whisk smooth
- Add the cocoa powder and whisk smooth
- Combine all the cheesecake ingredients together in a food processor along with the chocolate mixture (no need to cool) and process smooth
- Pour into the prepared crust and bake in a water bath in a preheated 335°F oven for 1 hour
- Turn the oven off and let the cheesecake cool in the oven
- Refrigerate overnight
- The next day prepare the ganache by combining the chocolate and milk in a small saucepot and melt over a low heat stirring constantly. Allow it to set at room temperature to a pipe-able consistency.
- Then unmold the cheesecake and prepare the German Chocolate Topping by combining the dates, hot water, almond milk and salt in a high speed blender or food processor.
- Blend smooth then fold in the coconut and toasted pecans
- Top the cheesecake with the topping and serve
Cheesecake must be kept refrigerated.
Store in an airtight container for up to 8 days