Chocolate Coconut Cheesecake

Chocolate Coconut Cheesecake - a luscious, rich, and decadent cheesecake with a chocolate-cinnamon crust.

One of my all-time favorite desserts is cheesecake. All that delicious sweetened cream cheese...how can you resist? I surely can't!

I'm pretty sure I've never met a cheesecake I didn't like. American style, New York style, topped with fruit, scented with citrus, I love them all. But my favorite is chocolate. Luscious, rich, decadent chocolate. Yum.

A while back, I was asked by the Liberté company to create a recipe to pair with a variety of their yogurt. Now, if you've never tried Liberté, you should treat yourself to some on your next grocery shopping trip. It's luscious, rich, and decadent...sound familiar? Yes, the very same words I use to describe this cheesecake apply equally to the paired yogurt.

For this special Chocolate Coconut Cheesecake, I created a chocolate cookie crust that contains coconut and cinnamon. That chocolate-coconut-cinnamon combination is really divine. And I also added cinnamon into the cheesecake batter as well.

Then for the crowning touch, I added a chocolate ganache and toasted coconut to the top. And if that wasn't enough, I paired this glorious cheesecake with coconut yogurt. Luscious, rich, decadent.

Chocolate Coconut Cheesecake - a luscious, rich, and decadent cheesecake with a chocolate-cinnamon crust. Click To Tweet

How to Make Chocolate Coconut Cheesecake

Preheat the oven to 325 degrees.

Make the Chocolate-Cinnamon-Coconut Crust

In a food processor, pulse cookies until finely ground. Add butter, coconut, and 1/2 tsp. cinnamon. Pulse again to combine.

Transfer the cookie mixture to a 9-inch springform pan. Press firmly into the bottom of the pan. Place the pan on a baking sheet and cook for 10 minutes. Set aside.

Make the Cheesecake Filling

Wipe out the bowl and blade of the food processor. Add cream cheese, sugar, cinnamon, and salt. Process until smooth.

With the motor running, add eggs, then sour cream, then melted chocolate. Blend the filling until smooth, scraping down sides of bowl if needed (Note: you need a large food processor for this. A stand or handheld mixer works just as well.)

Pour the filling onto the crust and bake just until set, 1 hour. Turn oven off and let the cheesecake sit 1 hour in the oven without opening the door (helps prevent cracking).

Remove the cheesecake and run a knife around the edge of the pan (also helps prevent cracking). As you can plainly see, all these anti-cracking measures don't always work. No worries! The chocolate ganache is going to cover that anyway! Leave the cheesecake in the pan and cool completely on wire rack. Cover loosely and refrigerate for at least 6 hours or overnight.

Make Toasted Coconut

Spread coconut on a sheet pan. Bake at 350 degrees for about 5 minutes. Watch carefully since coconut burns easily. When you start to smell the coconut, remove it from the oven immediately.

Prepare the Chocolate Ganache

In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Stir until melted. Set aside until thickened - about 3 to 5 minutes.

Top the Cheesecake

Remove sides of the springform pan. Spread ganache in the center of the cheesecake. Top with toasted coconut. Let the ganache set before serving.

Cut with a sharp knife run under hot water.

Enjoy!

More Chocolate Recipes on Never Enough Thyme:

• No Bake Chocolate Cheesecake
• Chocolate Meringue Pie
• Chocolate-Chocolate Cake
• Peanut Butter Chocolate Chunk Cookie Cheesecake Squares
• White Chocolate Cake
• Chocolate Scones

Cheesecake Recipes from Other Bloggers:

• Turtle Cheesecake from Brown Eyed Baker
• Simple Pumpkin Cheesecake Trifles from My Baking Addiction
• Kit Kat Cheesecake Brownies from Chocolate Moosey
• Chocolate Cheesecake Truffles from She Wears Many Hats

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Chocolate Coconut Cheesecake

A decadent chocolate cheesecake on a chocolate cookie and coconut base, topped with chocolate ganache and toasted coconut.

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Course: Desserts

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 12 servings

Calories: 727kcal

Author: Lana Stuart

Ingredients

• 1 9 oz. package chocolate wafer cookies
• 1/2 tsp. cinnamon
• 1/3 cup flaked coconut
• 6 tblsp. unsalted butter room temperature
• 4 8 oz. packages cream cheese room temperature
• 1 cup sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 4 large eggs
• 1 cup sour cream
• 8 oz. semisweet chocolate melted

For the Chocolate Ganache:

• 1/4 cup heavy cream
• 4 oz. chopped semisweet chocolate

For the Toasted Coconut:

• 1/2 cup coconut

Instructions

• Preheat the oven to 325 degrees.
• In a food processor, pulse cookies until finely ground. Add butter, coconut, and 1/2 tsp. cinnamon. Pulse again to combine.
• Transfer the cookie mixture to a 9-inch springform pan. Press firmly into the bottom of the pan. Place the pan on a baking sheet and cook for 10 minutes. Set aside.
• Wipe out the bowl and blade of the food processor. Add cream cheese, sugar, cinnamon, and salt. Process until smooth. With motor running, add eggs, then sour cream, then melted chocolate. Blend filling until smooth, scraping down sides of bowl if needed (Note: you need a large food processor for this. A stand or handheld mixer works just as well.)
• Pour the filling onto the crust and bake just until set, 1 hour. Turn oven off and let the cheesecake sit 1 hour in the oven without opening the door (helps prevent cracking).
• Remove the cheesecake and run a knife around the edge of the pan (also helps prevent cracking). Leave in pan and cool completely on wire rack. Cover loosely and refrigerate at least 6 hours or overnight.
• Prepare toasted coconut: Spread coconut on a sheet pan. Bake at 350 degrees for about 5 minutes. Watch carefully since coconut burns easily. When you start to smell the coconut, remove it from the oven immediately.
• Prepare the chocolate ganache. In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Stir until melted. Set aside until thickened - about 3 to 5 minutes.
• Remove sides of the springform pan. Spread ganache in the center of the cheesecake. Top with toasted coconut. Let the ganache set before serving.
• Cut with a sharp knife run under hot water.

Notes

Nutrition

Serving: 1g | Calories: 727kcal | Carbohydrates: 61g | Protein: 10g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 18g | Cholesterol: 171mg | Sodium: 517mg | Fiber: 3g | Sugar: 47g

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This post was originally sponsored by Liberte yogurt.

Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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