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Vegan German Chocolate Cheesecake

German Chocolate Cheesecake

Traditional coconut pecan topping piled onto the best double chocolate cheesecake you will ever try!
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Prep Time 1 hour
Cook Time 1 hour
Inactive Time 1 hour
Total Time 3 hours
Servings 10

Ingredients
  

For the Crust:

  • 15 Vegan Chocolate Sandwich 170g
  • 4 Tbs Vegan Butter 56g

For the Cheesecake

  • 16 ounces Vegan Cream Cheese 454g
  • 1 cup Vegan Semi Sweet Chocolate 170g
  • ¾ cup Vegan Granulated Sugar 150g
  • 2 Tbs Cornstarch 16g
  • 2 Tbs Cocoa Powder 12g
  • 2 teaspoon Vanilla Extract 10ml
  • 1 teaspoon Lactic Acid
  • 2 Tbs Vegan Butter 28g
  • ¾ cup Plant Milk 177ml

For the German Chocolate Topping:

  • 1 cup Plant Milk 237ml
  • ¾ cup Granulated Sugar 150g
  • 1 Tbs Vegan Butter 14g
  • 4 Tbs Cornstarch 32g
  • 1 teaspoon Vanilla Extract 5ml
  • 1½ cups Flaked Coconut
  • 1 cup Lightly Toasted Pecan Pieces

Optional Ganache Decor

Instructions
 

  • First prepare the crust by grinding the cookies with their fillings in a food processor until fine. Add the melted vegan butter & process to the consistency of wet sand.
  • Press into the bottom of a greased & parchment lined 7" cake pan then freeze while you prepare the filling
  • For the cheesecake combine the vegan chocolate & plant milk in a sauce pot over low heat & melt stirring constantly. Once the chocolate has melted add the cocoa powder & whisk smooth
  • Combine all the cheesecake ingredients together in a food processor including the slightly cooled chocolate mixture process smooth
  • Pour the cheesecake batter into the prepared crust & bake in a water bath in a preheated 335°F oven for 1 hour
  • Turn the oven off & let the cheesecake cool in the oven
  • Now cool on the counter before refrigerating at least 3 hours or overnight
  • The next day prepare the optional ganache recipe according to the instructions on that recipe post~ reserve at room temperature so it thickens to a pipeable consistency
  • Unmold the cheesecake & prepare the easy German Chocolate Topping by combining the sugar with the cornstarch in a medium sauce pot then add the plant milk & bring to a boil whisking constantly to avoid scorching the bottom
  • Once it comes to a boil remove from the neat & add the vegan butter & vanilla
  • Transfer this custard to a large mixing bowl & add the lightly toasted pecans & flaked coconut
  • Cool then top the cheesecake with the German Chocolate & optional ganache rosettes serve

Video

Notes

Be sure to read all the notes for success above the recipe 
Storage Cheesecake must be kept refrigerated & will stay fresh for up to 8 days. I do not like to freeze vegan cheesecakes as the texture will change negatively
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