Creamy, rich chocolate cheesecake with a crunchy crust
and gooey coconut-pecan topping.
Ingredients
2 cups chocolate cookie crumbs (Oreos with filling
scraped off, or chocolate wafers)
6 tbsp unsalted butter, melted
2 tbsp granulated sugar (optional)
16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp fine salt
1 cup heavy cream, cold
6 oz semi-sweet chocolate, melted and cooled 5 minutes
1/2 cup evaporated milk
1/2 cup light brown sugar, packed
3 tbsp unsalted butter
2 large egg yolks
1/2 tsp vanilla extract
Pinch of salt
1 1/3 cups sweetened shredded coconut
3/4 cup chopped pecans
1/2 cup chocolate ganache or thick chocolate sauce
(optional top layer)
Whipped cream and pecan halves (optional garnish)
Directions
Mix cookie crumbs, melted butter, and sugar until evenly
coated.
Press into the bottom of a 9-inch springform pan (and
slightly up the sides).
Chill 20 minutes to firm.
Make coconut-pecan topping: whisk evaporated milk,
brown sugar, butter, egg yolks, vanilla, and salt in a
saucepan.
Cook on medium-low, stirring constantly, until thick like
pudding, 8–10 minutes (don’t boil).
Off heat, stir in coconut and pecans; cool completely,
30–45 minutes.
Make filling: beat cream cheese, sugar, cocoa, vanilla,
and salt until smooth.
Mix in melted chocolate until fully combined.
Whip cold heavy cream to medium-stiff peaks, then fold
into the chocolate mixture until fluffy.
Spread filling over the crust and smooth the top.
Chill 6 hours (or overnight) until set.
Spread cooled coconut-pecan topping over the
cheesecake.
Drizzle with ganache or chocolate sauce if using, then
chill 30 minutes before slicing.
Prep Time: 35 minutes
Kcal: ~560 kcal per serving (estimate)
Final line: Comment and tell me: what topping would you
add?
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