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This Outrageous Chocolate Coconut Cheesecake recipe has layers of gooey brownie, coconut chocolate chip cheesecake, rich chocolate cake and coconut pecan filling. It’s an over-the-top dessert of pure deliciousness!
If you’re a chocolate lover then you’ll also want to try this Chocolate Lover’s Cheesecake and this easy Guinness Chocolate Cheesecake. You’ll want to eat these for every dessert!
The Best Chocolate Cheesecake Recipe
Have you ever had Chris’ Outrageous Cheesecake from The Cheesecake Factory? I haven’t ever had it, but was sent a request from someone to try and re-create it. I can’t say if it tastes exactly the same or not, since I haven’t had theirs, but I can say it is SO darn good and a dessert worthy of an occasion! I’m happy to add this to my list of reader requested recipes. They are often some of my favorites – both the simpler (like these Almond Amaretto Cupcakes) and the more over the top (like this Ultimate Birthday Cake).
So let’s talk about what’s all in this cake, because it’s a doozie.
The bottom layer is a dense chocolate brownie. On top of that is some coconut pecan filling. Have you ever had German Chocolate Cake? It’s the same filling that’s in that cake. Next is the coconut chocolate chip cheesecake and a bit more of the filling. Topping off the cake is a layer of moist chocolate cake and the remaining coconut pecan filling. Everything is then covered in a chocolate frosting and more chocolate chips.
Are you drooling yet? Or perhaps in shock from so much in one cake? Trust me, it’s worth it.
It may seem like a bit of a task to make – and with all the steps involved, it is – but it’s not hard to make. Just time consuming. I tried to order things in a way to make it a little more efficient though. You could easily make it over a couple days, like I did.
How to Make this Homemade Cheesecake
First, make the cake layer that will go on top. Because you’ll be making a cheesecake eventually, you’ll want to bake the cake in the same pan as the one you’ll use for the cheesecake. I used a 9 inch springform pan. You’ll want to make sure your pan doesn’t leak, because the cake batter is thin and you don’t want it going all over the oven.
While the cake bakes/cools, make the coconut pecan filling. It’s made right on the stove and only takes about 15 minutes. Set it aside to cool.
Next up is the brownie. The great thing about the brownie and cake layers in this cake is that both are super easy to put together – you don’t even need your mixer. I just whisk everything together.
While the brownie bakes, put together the cheesecake filling. When the brownie is done baking, top it with some of the coconut pecan filling and then the cheesecake filling. Bake it and then let it cool completely.
The frosting is made with real melted chocolate, making it a wonderfully chocolatey frosting. It alone is super tasty! Top the cooled cheesecake with a little more coconut pecan filling and the chocolate cake layer, then frost the sides. Press the mini chocolate chips into the sides of the cake, then finish the top with swirls of frosting and the remaining coconut pecan filling.
There is a little bit of something for everyone in this cake! It’s totally outrageous – just like it’s name – but also totally awesome. The dense brownie with the creamy coconut cheesecake and soft chocolate cake is wonderful. Add with the coconut pecan filling and chocolate frosting and I’m totally undone. SO good and totally worthy of your next big occasion!
Watch How To Make It
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Outrageous Chocolate Coconut Cheesecake
- Prep Time: 1 hour 25 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 4 hours 5 minutes
- Yield: 14-16 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Outrageous Chocolate Coconut Cheesecake recipe has layers of gooey brownie, coconut chocolate chip cheesecake, rich chocolate cake and coconut pecan filling. It’s an over-the-top dessert of pure deliciousness!
Ingredients
CHOCOLATE CAKE
- 1/4 cup + 3 tbsp (56g) all purpose flour
- 1/2 cups (104g) sugar
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) milk
- 2 tbsp (30ml) vegetable oil
- 1/4 tsp vanilla extract
- 1 large egg white
- 1/4 cup (60ml) hot water
COCONUT PECAN FILLING
- 6 egg yolks
- 12 oz can evaporated milk
- 1 1/2 tsp vanilla
- 1 1/2 cups (310g) sugar
- 3/4 cup (168g) butter, cubed
- 2 2/3 cups (227g) sweetened shredded coconut
- 1 1/4 cups chopped toasted pecans
BROWNIE
- 1 cup (207g) sugar
- 10 tbsp (140g) unsalted butter, melted
- 1 tsp vanilla extract
- 2 eggs
- 3/4 cup (98g) all purpose flour
- 6 tbsp (43g) natural unsweetened cocoa
- 1/4 tsp baking powder
- 1/4 tsp salt
COCONUT CHOCOLATE CHIP CHEESECAKE
- 16 ounces (452g) cream cheese, room temperature
- 2/3 cup (138g) sugar
- 2 tbsp (16g) all purpose flour
- 2/3 cup (153g) sour cream, room temperature
- 2 tsp coconut extract
- 2 large eggs, room temperature
- 1/2 cup (86g | 3 oz) chocolate chips
CHOCOLATE FROSTING
- 3/4 cup (168g) butter
- 1 cup (169g | 6 oz) semi sweet chocolate chips, melted
- 3 cups (345g) powdered sugar
- 4–5 tbsp (60-75ml ) heavy whipping cream
- 2 cups ( | 12 oz) mini chocolate chips
Instructions
1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.
3. In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.
4. Add the dry ingredients to the wet ingredients and whisk together until well combined.
5. Add the water and whisk until well combined. Batter will be thin.
6. Pour the batter into the springform pan and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
7. Remove cake from the pan and set aside on a cooling rack to cool.
TO MAKE THE COCONUT PECAN FILLING:
8. In a large saucepan, combine the egg yolks, milk and vanilla extract and whisk until well combined.
9. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and almost pudding-like and golden brown, stirring constantly.
10. Remove from heat and stir in coconut and pecans.
11. Set in the fridge to cool completely.
TO MAKE THE BROWNIE:
12. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan (the same pan you used for the chocolate cake) with parchment paper in the bottom and grease the sides.
13. In a medium sized bowl, combine the flour, cocoa, baking powder and salt. Set aside.
14. In another medium sized bowl, combine the butter, sugar and vanilla extract.
15. Add the eggs and mix until well combined.
16. Add the dry ingredients to the egg mixture and mix until well combined.
17. Pour the batter into the prepared pan and spread evenly.
18. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
TO MAKE THE CHEESECAKE FILLING:
19. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
20. Add the sour cream and coconut extract, mixing on low speed until well combined.
21. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
22. Stir in the chocolate chips.
23. When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and top with about 1/3 of the coconut pecan topping, then pour the cheesecake batter evenly over the topping.
24. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
25. Bake the cheesecake for 45 minutes. The center should be set, but still jiggly.
26. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
27. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
28. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
TO MAKE THE FROSTING:
29. Beat the butter until smooth.
30. Add the melted chocolate and mix until smooth and well combined.
31. Slowly add the powdered sugar, mixing until smooth and well combined.
32. Add 4-5 tablespoons of cream, as needed, to get the right consistency frosting.
ASSEMBLY:
33. Place the cooled and firm brownie cheesecake onto a serving plate and top with another 1/3 of the coconut pecan filling and spread into an even layer.
34. Add the chocolate cake layer to the top of the cake.
35. Frost the sides of the cake with chocolate frosting, then press mini chocolate chips into the frosting.
36. Pipe swirls of the remaining frosting around the top edge of the cake and add the remaining coconut pecan filling to the top/center of the cake.
37. Refrigerate cake until ready to serve. Cake is best for 4-5 days.
Nutrition
- Serving Size: 1 Slices
- Calories: 1230
- Sugar: 116.4 g
- Sodium: 729.2 mg
- Fat: 57.2 g
- Carbohydrates: 158 g
- Protein: 30.9 g
- Cholesterol: 158.2 mg
Enjoy!
Could you substitute the pecan for maybe almonds?
I don’t see why not. The almond might just be a little crunchier. Almond slices or something might be best.
how high is the chocolate cake supposed to be?
I made it twice because the first time it was 1/4 inch and I thought maybe
my baking powder or soda were old. made again with new stuff and
same results. I also used half & half instead of milk because that is what I had
and substituted applesauce for oil. would that have made the difference?
That does seem a little thinner than it should be. Is it fluffy or dense? Because it should definitely be a fluffy cake. I have heard of the applesauce substitute for oil, but never tried it. It’s possible that it could affect this particular cake.
I made this to defend my Grand Prize title of holiday baking champion at work. And… I just won!
Awesome! Glad to hear you enjoyed it and congratulations on the win! 🙂
Thanks for the fun recipe! This is the first one I played around with a bit to see if introducing high-altitude changes would help at 6,100 feet. Everything came out perfect: no cracks, no sinking in the middle, no dryness.
chocolate chips in cheesecake – milk chocolate?
I use semi sweet chocolate chips, but any are fine.
I am one big fan of chocolate cake. This one looks a mouthwatering recipe to prepare.
This recipe looks amazing. I’d like to make it for Thanksgiving but want to avoid taking up cooking time on Thursday. Is it possible to make this the night before? If so, do you suggest that I keep the layers separated until the day of and then assemble or can I assemble it all and store it in the fridge overnight as is? Thanks!
You can definitely make this cake ahead. I would go ahead and assemble it all – it’ll be fine.
I just made this cake. It was definitely a challenge, but everyone loved it. I just received a text from a friend that read, “ZOMG that cheesecake! Waaaay better than Cheesecake Factory!!!!” Thank you for being so detailed in your directions and the video was most helpful. The video allowed me to be certain I was using the right tools.
I’m so glad you enjoyed it and that the video was helpful! Thanks Anita!
Hi Lindsay,
I am 2 years new to baking and baked my first – ever – in – my – life cheesecake using your website!. I baked your vanilla bean cheesecake first and it turned out perfect…Thank you Jesus! I just made this particular cheesecake for my 58th birthday and it too turned out perfect, so thank you for such beautiful and awesome recipes. I received amazing feedback from from both cheesecakes. However this “outrageous coconut chocolate cheesecake” was totally amazing…BEST EVER!!!
You create delicious and fantastic desserts. Thank you so much
God Bless,
Brenda
I’m so glad to hear you’ve enjoyed the cheesecakes! Thanks Brenda!
I would like to bake this cake this weekend. After reading through the instructions, I noticed you bake the brownie layer twice. I’m assuming this doesn’t dry out the brownie, or make it hard around the outter edges? Thanks for any advice!
Nope, doesn’t dry it out! 🙂
I was saving this recipe for my birthday. Who can resist chocolate and coconut? Not me!!
I made the
cheesecake today and tomorrow we celebrate! Thanks for sharing!
Hi Lindsay, I sooo want to make this recipe but I don’t have the springform pan, how can I make it without it? Thank you for sharing your recipes, I’ve made some and they are to die for, greetings from Miami
You could try making it in a regular cake pan, it’ll just be tougher to remove the cake/cheesecake from the pan.
Thanks a lot for answer my question ????I’m making it today!
as a former pastry chef, we never used springform pans. Commercial kitchens are too hard on them. Put a parchment circle barely larger than the inside bottom of the pan sprayed under and over with bakers joy or pam. You need to refrigerate the baked brownie/cheesecake layer until very firm. run a paring knife around the sides of the pan to loosen it. Then spin the bottom of the pan around over a gas burner on medium heat for 10 to 20 seconds or dip in a shallow pan of almost boiling water to loosen it up before banging it decisively upside down pretty hard on a cardboard round or piece of parchment. The heat plus brute force will do the trick.
Hi Lindsay,
Thank you so much for this recipe. I am planning on preparing this soon. I plan on scaling all the ingredients to half the amount and pretty much make half the cake. Do you have any suggestions and recommendations for me as far as ingredients and size of baking pan that should be used?
Thank you.
Gosh, there are so many elements, it’d really be hard to say for sure how to scale it down. I’m guessing you’d use a 6 inch pan and hopefully that’d work well with cutting things in half. You’d also want to reduce baking times and keep an eye on it.
I have to say that I cook this for my girl, I was off from work and she was at work when she comes back and sees this amazing cake in the fridge she was in heaven from happiness. Thank you for sharing this amazing recipe with us.
I would love to make this for my daughters birthday this year. It looks wonderful and she loves cheesecake, brownies and german chocolate and I have been reading you blog for some time and this would be the perfect cake for her. It looks amazing, but I do have a question. Could you do Swiss Meringue Chocolate Buttercream Frosting with this cake?? Thank you for all the wonderful recipes.. Also I saw a Banana Pudding Cupcake I would love to make but, was a little confused about the banana chips do you buy the dried ones from the grocery store or do you make your own if so can you describe how to do that?
Yes, another chocolate frosting would be fine. I hope you enjoy the cake!
I buy the banana chips at the grocery store.
Hi Lindsay!
Can you just make it for me? I would love to purchase and have it at home. I am sad that Cheesecake Factory took it away and I am no baker.
Looks amazing. I am confused, do you bake the brownie again being at the bottom of the cheesecake?
Yes, you do. It’s doesn’t dry out.
Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
***
how do you water bath wrapping a hot cheesecake?
Thanks.
With oven mitts on. 🙂 I usually set the whole cheesecake with water bath on the counter, peel back the foil and pick it up out of the foil with oven mitts to put in the fridge.
Made this for my Dad for fathers day, per his request. It was not hard to make but was time consuming. But oh so worth it. Wish I could upload a pictur … was so happy with how it turned out. Loved the cheesecake.
Thanks for sharing the recipe!!
Awesome! 🙂 So glad you all enjoyed it!