This rich and creamy cheesecake is a match made in heaven for chocolate lovers! Made with a chocolate graham cracker crust and a gooey coconut, pecan filling and topping, this luxurious and decadent dessert is perfect for Valentine’s Day or any other special occasion.
Ingredients
Chocolate Graham Cracker Crust
9 chocolate graham cracker sheets, finely ground
6 Tbsp unsalted butter, melted
Coconut Pecan Filling & Topping
2 cups sweetened shredded coconut
1 ¼ cups pecans
4 large egg yolks
1 (12 oz) can evaporated milk
1 ⅓ cups granulated sugar
¾ cup unsalted butter, softened
¼ tsp salt
1 tsp pure vanilla extract
1 Tbsp water
German Chocolate Cheesecake
8 oz German chocolate, chopped (If you can’t find German chocolate, use 8 oz bittersweet chocolate.)
24 oz full-fat cream cheese, room temperature
1 cup granulated sugar
¼ cup unsweetened cocoa powder
¼ tsp salt
1 cup full-fat sour cream
1 tsp pure vanilla extract
3 large eggs + 1 large egg yolk
4 oz semisweet chocolate (for the topping)
Directions
Chocolate Graham Cracker Crust
Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the bottom and sides with nonstick cooking spray.
Combine the graham cracker crumbs and melted butter until well combined. Put the mixture into the prepared pan and firmly press down into an even layer.
Bake the crust for 15 minutes, then remove from the oven and place on a wire rack to cool completely.
Coconut Pecan Filling
Place the coconut on one half of an ungreased baking sheet, and the pecans on the other half. Bake for 12-15 minutes, stirring occasionally until the coconut is golden brown. Remove from the oven and allow to cool. Once cool enough to handle, chop the pecans.
In a large saucepan, whisk together the egg yolks, evaporated milk, and sugar. Add the butter and cook over medium-high heat until the sugar dissolves, the butter melts, and the mixture begins to simmer, stirring constantly. Turn the heat down to medium and continue to cook until the mixture becomes thick, stirring constantly, about 8 minutes.
Remove the saucepan from the heat and stir in the salt, vanilla, coconut, and pecans.
German Chocolate Cheesecake
Create a water bath for your cheesecake by filling a roasting pan with 1 ¼ inches of water. Place the roasting pan in the oven to heat while you make the cheesecake.
Put the chocolate in a medium bowl and heat in the microwave at 50% power until completely melted. Heat at 30 second intervals, stirring well after each interval.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until light and fluffy, about 4 minutes. Add the sugar and beat for another 3 minutes.
Add the cocoa powder and salt beat until incorporated. Add the sour cream and vanilla and beat until just combined.
Add the eggs and yolk, one at a time, beating slightly after each addition until just combined. Stir in the melted chocolate.
Pour half of the cheesecake batter onto the cooled crust and use an offset spatula to smooth the surface into an even layer. Spoon about ⅔ of the coconut pecan filling on top of the cheesecake batter and use a rubber spatula to gently and evenly smooth. (Refrigerate the remaining filling to use as the topping.) Pour the remaining cheesecake batter on top of the filling and smooth into an even layer. Drop the pan on the counter a few times to remove any air bubbles.
Place the cheesecake in the water bath and bake for 60-75 minutes, or until the edges are firm and the center of the cheesecake is still jiggly.
Turn the oven off and allow the cheesecake to cool inside the warm oven for 60 minutes. Then remove the cheesecake from the oven and place on a wire rack. Gently run a sharp knife along the edges of the cheesecake, and allow to cool completely. Then place the cheesecake in the refrigerator to chill overnight.
Topping
Stir 1 tablespoon of water into the remaining coconut pecan filling and microwave for about 30 seconds to soften. Spread the remaining filling on top of the chilled cheesecake.
Place the chocolate in a small microwave-safe bowl and microwave on high at 30 second intervals, stirring well after each interval, until the chocolate is melted and smooth. Pour the chocolate into a resealable plastic storage bag with the corner snipped off, and drizzle the chocolate over the top of the chilled cheesecake.