Rich, velvety German chocolate cheesecake with toasted coconut and a crumbly chocolate cookie crust drizzled with even more chocolate. A chocolate and coconut lover’s dream.
Okay, so I’ve kinda been holding out on you. I’ve been needing to share this cheesecake with you for literally months. The first time I made it was for my brother’s birthday last year, and it was such a hit that I made it again for Father’s Day just a month and a half later. I bake so much that my family has never asked for a repeat so quickly, and they are still talking about it.
Once I sliced it up over at my mom’s house, I was totally kicking myself for not getting a photo of it that way. Each slice was picture perfect, but it wasn’t for me, so I left the whole thing in tact. First world food blogger problems.
When I saw that this month’s theme for The Recipe ReDux was chocolate pairings, I had the harrrrrdesttt time choosing what I wanted to do. My brain was like “DUHHH! PEANUT BUTTER”, but then it was like… “Uggghhhh everyone does chocolate and peanut butter. Chocolate and peppermint! Noooo, that’s for Christmas time. CHOCOLATE AND SALT!!!” But then all I wanted to do was take a photo of my favorite salted dark chocolate bar (which was probably gone by then anyway…let’s be honest), so I went with the long forgotten middle child–COCONUT!
Why does coconut always get forgotten? Mounds? Almond Joy? Does anyone else love them as much as I do??? And these coconut mocha brownies? Ridiculous. But I have to admit, I think this cheesecake is even better.
It all starts with a crumbly oreo cookie crust, then creamy German chocolate cheesecake, topped with the creamiest coconut topping, more chocolate and extra toasted coconut for good measure. You can add nuts to the topping if you’d like, but I don’t dig nuts in my desserts. Just chocolate and coconut for me, thanks!
- 12 ounces chocolate sandwich cookies (I used gluten-free)
- 2 tablespoons coconut oil, melted
- 8 ounces reduced fat cream cheese, at room temperature
- 8 ounces fat free cream cheese, at room temperature
- 6 ounces dark chocolate (+ extra for drizzling later), melted and cooled (or milk chocolate or Baker's German chocolate if you can find it!)
- ⅔ cup brown sugar
- 2 tablespoons unsweetened cocoa powder
- 5 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¾ cup shredded coconut
- ⅓ cup brown sugar
- 5 tablespoons coconut oil
- ⅓ cup full fat canned coconut milk
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon bourbon, optional
- Preheat oven to 350. Spray a 10" springform pan with nonstick spray. Wrap a layer of tinfoil tightly around the outside of the pan. Set aside.
- To make the crust, pulse chocolate sandwich cookies in your food processor until they become fine crumbs. Stream in coconut oil. Press crust into the bottom of your prepared baking pan. Bake until just set, about 7-10 minutes. Let cool.
- To make the cheesecake beat cream cheese, melted chocolate and brown sugar together in a large bowl until well combined. Add eggs one at a time, beating until just combined. Add vanilla and almond extracts and continue beating until no lumps remain, scraping down the sides of the bowl when necessary.
- Pour cheesecake batter over crust. Place in a water bath (in a larger pan filled with 1-2" water) and bake until fully set, 50-55 minutes. Cool for 30-60 minutes before adding topping.
- To make coconut topping, combine shredded coconut, brown sugar, coconut oil and coconut milk in a medium sauce pan. Bring to a boil, then reduce heat and stir for 3-5 minutes until thickened. Pour onto cooled cheesecake. Drizzle with extra melted chocolate and top with toasted coconut, if desired. Cover and chill in the refrigerate for at least 4 hours before serving.