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.

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.

More Recipes You’ll Like

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

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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.

5 from 1 vote

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Course: Desserts

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 12 servings

Calories: 733kcal

Author: Lana Stuart

Ingredients

• ▢ 9 ounces chocolate wafer cookies
• ▢ ½ teaspoon cinnamon
• ▢ ⅓ cup flaked coconut
• ▢ 6 tablespoons unsalted butter room temperature
• ▢ 32 ounces cream cheese (4 8-ounce packages) room temperature
• ▢ 1 cup sugar
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon salt
• ▢ 4 large eggs
• ▢ 1 cup sour cream
• ▢ 8 ounces semisweet chocolate melted

For the Chocolate Ganache:

• ▢ ¼ cup heavy cream
• ▢ 4 ounces chopped semisweet chocolate (or semisweet chocolate chips)

For the Toasted Coconut:

• ▢ ½ 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 Information

Serving 1 | Calories 733kcal | Carbohydrates 52g | Protein 10g | Fat 55g | Saturated Fat 31g | Trans Fat 1g | Cholesterol 172mg | Sodium 530mg | Potassium 389mg | Fiber 4g | Sugar 37g | Vitamin A 1479IU | Vitamin C 1mg | Calcium 136mg | Iron 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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This post was originally sponsored by Liberte yogurt.

Lana Stuart

I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.