Description
This Outrageous Chocolate Coconut Cheesecake is a decadent dessert combining a rich chocolate cookie crust with a creamy chocolate coconut filling, topped with a luscious chocolate ganache and toasted coconut flakes. Perfect for chocolate lovers craving a tropical twist, this cheesecake offers layers of flavor and texture that will delight any dessert table.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup shredded sweetened coconut
- 5 tablespoons unsalted butter, melted
For the filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1/2 cup canned coconut milk
For the topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup toasted coconut flakes
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the chocolate cookie crumbs, shredded sweetened coconut, and melted butter. Stir until the mixture is evenly moistened. Press this firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes to set it, then remove and allow it to cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and unsweetened cocoa powder, mixing until well incorporated. Add the eggs one at a time, beating well after each addition and scraping down the bowl sides to ensure even mixing.
- Add flavor and enrich filling: Mix in the sour cream, coconut extract, vanilla extract, and canned coconut milk until the batter is smooth and has a creamy consistency. Pour this filling over the cooled crust, spreading it out evenly and smoothing the top for an even bake.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 55 to 65 minutes. The cheesecake is done when the center is just set but still slightly wobbly to the touch. Once baked, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: After the initial cooling, remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to set completely and develop full flavor.
- Prepare the ganache topping: In a small saucepan, heat the heavy cream until it is steaming but not boiling. Immediately pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth, glossy, and fully combined.
- Top and serve: Spread the chocolate ganache evenly over the chilled cheesecake. Sprinkle the toasted coconut flakes over the top for added texture and a burst of coconut flavor. Place the cheesecake back into the refrigerator for 15 to 30 minutes to allow the ganache to firm up before slicing and serving.
Notes
- You can substitute the chocolate cookie crumbs in the crust with crushed chocolate graham crackers or sandwich cookies.
- For an “Almond Joy” twist, add chopped almonds to the ganache topping along with the toasted coconut flakes.
- Store the cheesecake covered in the refrigerator for up to 5 days to maintain freshness.
