Description
This Outrageous Chocolate Coconut Cheesecake is a rich and decadent dessert featuring a chocolate cookie crust, creamy cocoa-infused cream cheese filling, and a topping of toasted shredded coconut and chocolate ganache. The cheesecake is baked in a water bath for a smooth, velvety texture and garnished with optional whipped cream for an extra indulgent finish.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, finely crushed)
- 1/4 cup unsweetened shredded coconut
- 1/3 cup unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup canned coconut milk
- 1/2 cup semisweet chocolate chips, melted and slightly cooled
For the topping:
- 1 cup sweetened shredded coconut, toasted
- 1/2 cup chocolate ganache or chocolate syrup
- Whipped cream for garnish (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the bottom in foil to prevent leaking. In a medium bowl, combine the chocolate cookie crumbs, shredded coconut, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, using a mixer on medium speed. Mix in the unsweetened cocoa powder and vanilla extract until well incorporated. Add the eggs one at a time, mixing on low speed just until combined after each addition. Stir in the canned coconut milk and melted semisweet chocolate until the batter is smooth and uniform.
- Assemble and bake the cheesecake: Pour the batter over the cooled crust and smooth the top with a spatula. Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 60 to 70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool gradually inside the oven for 1 hour.
- Chill the cheesecake: Remove the cheesecake from the water bath and unwrap the foil. Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set and develop flavor.
- Add toppings and serve: Before serving, sprinkle the toasted shredded coconut evenly over the top. Drizzle with chocolate ganache or chocolate syrup. If desired, add whipped cream as a garnish for extra richness and presentation.
Notes
- Toast the shredded coconut in a dry skillet over medium heat or in the oven until golden for the best flavor.
- For an extra decadent finish, use dark chocolate instead of semisweet in the ganache.
- This cheesecake can be made 1 to 2 days ahead and stored in the refrigerator, making it perfect for entertaining.
