Outrageous Chocolate Coconut Cheesecake

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!

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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.

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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!

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Read transcript

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slice of Outrageous Chocolate Coconut Cheesecake

Outrageous Chocolate Coconut Cheesecake

  • Author: Life Love and Sugar
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 2 hours 40 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 14-16 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!




  • 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


  • 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


  • 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


  • 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


  • 3/4 cup (168g) butter
  • 1 cup (169g | 6 oz) semi sweet chocolate chips, melted
  • 3 cups (345g) powdered sugar
  • 45 tbsp (60-75ml ) heavy whipping cream
  • 2 cups ( | 12 oz) mini chocolate chips



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.


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.


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.


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.


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.


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.

Keywords: chocolate cheesecake recipe, best cheesecake recipe, coconut cheesecake, easy cheesecake recipe, homemade cheesecake, how to make cheesecake



Outrageous Chocolate Coconut Cheesecake Cake - layers of chocolate cake, brownie, coconut chocolate chip cheesecake and coconut pecan filling!

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Recipe rating

  1. Victoria

    Just want to make sure I’m reading this right… I bake the brownie then top it with the coconut and pecan mixture and cheesecake and bake the brownie part again? Just want to make sure I don’t overtake the brownie part!

  2. Mary

    I made this cake yesterday, but halved the recipe. I see no way at all that the full recipe would fit in a 9″ springform pan. I used a 9″ pan for HALF the recipe and it was SO FULL – I ended up throwing away about 1/2 cup of the cheesecake mixture because it wouldn’t hold anymore. We haven’t tasted it yet, but it looks wonderful. Just wondering if maybe it was supposed to be in two pans?

    1. Lindsay

      Only the brownie and cheesecake filling go in the pan. Both of those should fit in the pan just fine. It is just one pan.

  3. Kimberly

    I made this cake last night and it is every bit as incredible as I thought it would be! My husband couldn’t stop raving about it and we both had a sugar coma after a piece! It is one of the best cheesecake recipes I have ever made and I will be saving it permanently in my recipe files! I did opt to use a double boiler to make the coconut pecan filling since pudding types can scorch easily. Other than that, I followed the recipe as written and it turned out beautifully! Thank you!!!

  4. Julie

    Made this for Christmas and it’s decadent and delicious. I didn’t bake the cheesecake on top of the brownie, I just assembled everything after it was all done. Each step was very easy and I will definitely make this again. The cheesecake is creamy and delicious, it could be made as a stand alone dessert. 

  5. Irma

    Hi! I totally want to make this. I just have regular round cake pans. How tall with the cheesecake be after baked? I want to make sure it doesn’t overflow in my pan. My pan is about 1 3/4in tall. Would that work? 

  6. Cindy Mechling

    I made this for my Thanksgiving meal this year. With all the events of 2020 its so therapeutic to bake and I’m grateful to be well. Great recipe and worth the work it takes.

  7. Barb

    Thank you for replicating Chris’s cheesecake. I made it for my brother-in-law,his favorite.
    I would like to make it again ,but was wondering if I could freeze the whole cake for one month?

    1. Lindsay

      So glad you enjoyed it! It should be fine to freeze. Just wrap it well and then thaw it in the fridge when ready.

  8. Mindy

    This was a huge hit for my little brother’s birthday! I thought the coconut pecan filling was especially good. Thumbs up all around

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12