Description
Decadent layers of rich chocolate cheesecake, gooey coconut-pecan topping, and a buttery crust—pure indulgence in every dreamy, forkful bite.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 8 oz semisweet chocolate, melted and slightly cooled
- 1 cup sour cream
Coconut-Pecan Topping
- 1/2 cup evaporated milk
- 1/2 cup sugar
- 1 egg yolk
- 1/4 cup butter
- 1/2 tsp vanilla
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine chocolate cookie crumbs with melted butter until thoroughly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Add sugar and vanilla extract, mixing until incorporated. Beat in eggs, one at a time, ensuring each egg is fully blended before adding the next. Mix in the melted, cooled semisweet chocolate and sour cream until the mixture is smooth and uniform.
- Bake the Cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake for 55–60 minutes, or until the center is just set and slightly wobbly. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours (or overnight) to fully set.
- Prepare Coconut-Pecan Topping: In a medium saucepan, combine the evaporated milk, sugar, egg yolk, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture has thickened (about 7–10 minutes). Remove from heat and stir in the shredded coconut and chopped pecans. Let the topping cool to room temperature.
- Assemble and Serve: Once the cheesecake is thoroughly chilled, spread the cooled coconut-pecan topping evenly over the top. Slice and serve to enjoy this decadent dessert!
Notes
- Ensure all your cream cheese and eggs are at room temperature for the smoothest filling.
- To avoid cracks, do not overbake the cheesecake—take it out when the center is just set.
- Chill the cheesecake for at least 4 hours for best texture and flavor.
- Use a hot knife to slice the cheesecake cleanly.
- The coconut-pecan topping can be made ahead and refrigerated; bring to room temperature before spreading.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American-German
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 33g
- Sodium: 270mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 109mg