A rich and creamy cheesecake with a chocolate crust, topped with a luscious coconut-pecan frosting for an indulgent dessert.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup semi-sweet chocolate chips, melted
1 cup shredded coconut
1/2 cup chopped pecans
1/2 cup evaporated milk
1/2 cup brown sugar
1/4 cup butter
1 egg yolk
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (165°C). Mix chocolate cookie crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Stir in melted chocolate until well combined.
Pour filling over the crust and bake for 45-50 minutes or until the center is set. Let cool completely.
For the topping, combine coconut, pecans, evaporated milk, brown sugar, butter, and egg yolk in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
Spread the topping over the cooled cheesecake and refrigerate for at least 4 hours before serving.