Description
This show-stopping dessert features a fudgy chocolate base, a silky cheesecake center, and a thick topping of coconut-pecan frosting and chocolate ganache. Every bite delivers a perfect balance of creamy, crunchy, and chocolatey indulgence — a true special-occasion masterpiece.
Ingredients
Scale
- 1 cup (120 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
- ½ cup (60 g) unsweetened cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- 16 oz (450 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) sour cream
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) evaporated milk
- ¼ cup (60 g) unsalted butter
- 2 egg yolks, beaten
- ¾ cup (60 g) sweetened shredded coconut
- ½ cup (60 g) chopped pecans
- ½ tsp vanilla extract
- ½ cup (120 ml) heavy cream
- ½ cup (90 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a bowl, whisk together melted butter, sugar, eggs, and vanilla. Add flour, cocoa, and salt; stir until smooth. Spread evenly in the pan and bake for 15–17 minutes, just until set. Let cool slightly while preparing the cheesecake filling.
- In a large mixing bowl, beat cream cheese and sugar until creamy and smooth. Add eggs one at a time, then blend in vanilla and sour cream until silky. Pour the cheesecake mixture over the brownie base and smooth the top. Bake at 325°F (160°C) for 45–50 minutes, until the center is just set. Turn off oven, crack the door, and let cool inside for 1 hour. Then chill for at least 4 hours (or overnight).
- In a saucepan, whisk together sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat and stir in coconut, pecans, and vanilla. Cool completely before spreading.
- Heat heavy cream until just simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
- Spread the coconut-pecan frosting evenly over the chilled cheesecake. Drizzle or spread ganache over the top. Garnish with extra pecans and coconut flakes, if desired.
Notes
- For best results, chill the cheesecake overnight before serving.
- Feel free to adjust the amount of coconut and pecans based on your preference.
- This cheesecake can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg