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
  • 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. Rod R.

    My wife and I always got a slice of Chris’s at the end of every Cheesecake Factory visit, but then one day, despite it still being on the menu, they were out of it – repeatedly for months, only to find out later, they’d discontinued it. Deeply disappointed, we went on a quest for a substitute and this recipe is simply outstanding. Not a recipe for the faint of heart, but worth every bit of the effort. It’s not difficult, just a lot of work and time required (it’s a 2-3 day operation, not something you can whip up in an afternoon for dessert later that night). But, if you can follow a simple recipe, you can make this, no problem. It’s just a process of making *several* different recipes then bringing them all together at the end. Author says she’s never had Chris’s Outrageous, but if she’s had this, it’s just about at close as you can get, though I remember the frosting being a dark chocolate on the original, and this one is pretty light and sweet, but that’s an easy fix. About to make it for the second time for our Covid wedding anniversary tomorrow night.

  2. shannon s

    I have a 9″ round spring form pan. Question is, how tall of a spring form pan? 9″ as well as across. This dessert looks so tall.

    1. Lindsay

      I’m pretty sure mine is around 3 inches tall. The brownie and cheesecake layer bake together, but the cake layer is baked separately. So the cake is tall, but it’s not all baked at one time in one pan.

  3. 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!

  4. 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.

  5. 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!!!

  6. 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. 

  7. 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? 

  8. 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.

  9. 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.

  10. 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

  11. Sana Danyal

    Hi Lindsay! I have three questions.

    Can we substitute pecans with walnuts? 
    Can we use unsweetened shredded coconut?
    Can we use sweetened condensed milk instead of evaporated milk?

    As the three ingredients I want to replace are unavailable where I live.

    1. Lindsay

      Walnuts should be fine, it’ll just taste a little different.

      Unsweetened coconut is fine, just less sweet.

      And I’m not sure about sweetened condensed milk. It is quite different from evaporated milk and quite a bit more sweet. I’ve seen before that you can substitute evaporated milk with a mix of cream and half-and-half. Maybe that would be a better substitute.

  12. April

    This is amazing and tastes better than the Cheesecake Factory version! I’m making it this weekend for a second time as my son requested it for his birthday for the second straight year. It’s rich but that’s a good thing because it serves a lot of people! Thanks for the recipe!

  13. Brenda Milcetic

    Hi Lindsay,

    I have baked my cheesecake in the oven and it’s all looking really good so far…yea! Do I put the cheesecake into the fridge immediately after it is out of the oven or let it sit on the counter for an hour or two? The reason I am asking is because I put it immediately into the fridge and covered it with saran wrap about 15-20 mins later but I keep getting condensation on my cheesecake. I pat it dry with a soft Kleenex but should I just leave the saran wrap off altogether?

    Thank you and blessings,

    1. Lindsay

      I typically don’t cover it when I put it in the fridge. It will definitely create more condensation. As for putting it in the fridge right after it comes out of the oven, either way is technically fine. But if you let it sit on the counter for a little while until it’s closer to room temperature, you’ll be less likely to get some condensation on top.

  14. Brenda Milcetic

    Hi Lindsay,
    Am planning on making this totally awesome looking cake for my 58th birthday. For the coconut chocolate chip cheesecake section you ask for 3 ounces of chocolate chips. It does not specify what type of chocolate chips…do I use milk, semi-sweet or dark chocolate chips?
    Thank you and blessings,

  15. Chris

    Where is the prep time and bake time calculated?!? It took almost 6-7 hours with waiting and cooling and baking. Even the math in the instructions add up to more than the listed prep time and bake time. That seems like bad math. The recipe worked great,  but plan for more than a couple of ours. 

    1. Lindsay

      I’m sorry. Someone updated those for me and I have been working on fixing them. It takes quite some time with all the recipes I have. I’m glad to hear you enjoyed it though!

  16. La San

    I made this cake and it was amazing!  Everyone who ate it, loved it. I had also never made a cheese cake before. I was wondering if there was a recipe to make it in a smaller size?

  17. Lindsey

    So your pictures must be super appealing because i just made your banana cheesecake and my hubby loved it…. first time making cheesecake also and it was perfect ! But i just clicked on this recipe and it happened to be your recipe again!!! I’m so making this as well !!! 

  18. Michelle Green

    Another amazing recipe! It turned out perfectly. This is very rich and little goes a long way. 

  19. Pat Armbrister

    The Cheesecake Factory removed this (my favorite cheesecake) from their menu last year. I was so disappointed that I immediately began a search for a copy recipe.

    I have never been a from scratch baker on this level, so a year later, I got the spirit, made my grocery list and decided to give it a try. The recipe is at first intimidating but with some studying and research (hey, I had never used my springform pan or frosting tips), I was ready to go!

    I used Eagle Brand condensed milk because it is what I learned to use years ago for German chocolate cake frosting. Yummy!

    Everything proceeded along smoothly and the cake was assembled and ready to set after about 10 hours. I would break it up into two mornings if you are pushed for time.

    I am SO proud of myself for successfully making this delicious cheesecake! No boxed cake mixes or prepared icing! It is OMG delicious and every bit what I remember in the restaurant! Thank you SO much for the recipe!

    1. Brenda Milcetic

      Hi Lindsay,
      Thank you for responding to my question the other day regarding the type of chocolate chips I am to use. Also thank you for the advanced birthday greeting. I will be making this fantastic looking cake for the 13th of January and can hardly wait to get started.

      I also treasure your Romans 12:12 Scripture. It’s one of my favorites also.

      God Bless,

  20. Marla Giddings

    I made this today for my husband’s birthday. It was absolutely one of the best cakes I have ever ate! This is now my family’s favorite. It was well worth all the time it took to make.

  21. Linda

    This was by far the absolutely best tasting cake I have ever eaten! Thank you so much for sharing this recipe! This is my new favorite site! I love your videos too! They are so helpful!

  22. Tyler

    Lindsay, thank you so much for sharing this! This cake has been on my bucket list to make for over a year. Now as a more confident and educated baker, I made this over the weekend and it was PHENOMENAL. It was a huge accomplishment and I feel like this opened the doors to make more crazy desserts! You did an awesome job creating and balancing this recipe. It is top notch! My wife and co-workers were in awe of it as well. Thank you, thank you. I will make sure to pick up your book 😉

  23. Dine

    Hello, I shall wish to realize this cake. In the recipe of the coconut pecan filling, you use some sweet evaporated milk or not? Thank you in advance. PS : i’m french, saddened if you have difficulty in understanding me… 🙂

  24. Elaine Gause

    The Cheesecake Factory ‘Chris’s Outrageous Cheesecake Cake’ is my favorite cake, and you’ve recreated it perfectly! This is absolutely AMAZING!!! Now I can’t wait to try more of your recipes!

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!

Scripture I’m Loving

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