Ingredients
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 8 oz (225 g) semisweet or dark chocolate, melted and cooled
- ½ cup sour cream
- ½ cup evaporated milk
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts
- 3 tablespoons unsalted butter
- ¼ cup packed light brown sugar
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.
- Mix cookie crumbs, ¼ cup sugar, and melted butter. Press into pan bottom for crust.
- In a bowl, beat cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, then vanilla.
- Fold in melted chocolate and sour cream until just combined. Pour over crust and smooth top.
- Place pan in a larger pan and add hot water halfway up sides. Bake for 55–65 minutes.
- Turn off oven, crack door, and cool cheesecake inside for 1 hour.
- Meanwhile, in a saucepan, combine evaporated milk, coconut, pecans, butter, and brown sugar. Stir over medium heat until combined, then cool slightly.
- Pour topping over cheesecake and spread evenly. Chill at least 6 hours, preferably overnight.
Notes
- Use a water bath to help prevent cracking and ensure even baking.
- Cool cheesecake in oven before chilling to avoid temperature shock.
- Chill overnight for best texture and flavor.
- For nut-free version, omit pecans and increase coconut.
- Cheesecake can be frozen before topping for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 37 g
- Saturated Fat: 21 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 115 mg
