Ingredients
- Coconut-Pecan Topping: 4 large egg yolks, 12 oz can evaporated milk, 1 1/2 tsp vanilla extract, 1 1/2 cups (310g) sugar, 3/4 cup (168g) unsalted butter, cubed, 2 2/3 cups (227g) sweetened shredded coconut, 1 1/4 cups (133g) chopped pecans, toasted
- Chocolate Ganache (optional)
- Crust: 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos), 1/4 cup (56g) unsalted butter, melted
- Filling: 24 oz (678g) cream cheese, room temperature, 1 cup (207g) sugar, 1 tbsp (8g) all-purpose flour, 3 tbsp (21g) natural unsweetened cocoa powder, 1 cup (230g) sour cream, 1/2 tsp vanilla extract, 8 oz German chocolate, chopped and melted, 4 large eggs, room temperature
Instructions
- Make topping: whisk egg yolks, evaporated milk, vanilla; add sugar & butter, cook 12-15 min, stir in coconut & pecans, chill.
- Make crust: preheat oven to 325°F (163°C), line pan, combine crust ingredients, press into pan, bake 8-10 min, cool.
- Wrap pan sides with foil for water bath.
- Make filling: reduce oven to 300°F (148°C), beat cream cheese, sugar, flour, cocoa on low until smooth, add sour cream & vanilla, mix.
- Add melted chocolate in two parts, mix; add eggs one at a time, scraping bowl.
- Pour ~1 cup filling into crust, add 1 1/2 cups coconut pecan topping, then remaining filling carefully.
- Place springform pan in larger pan, fill with warm water halfway.
- Bake 1 hour 25-30 min; center should be set but jiggly.
- Turn off oven, leave door closed 30 min, then crack door 30 min to cool slowly.
- Refrigerate 5-6 hours or overnight.
- Remove from pan, top with remaining coconut pecan topping and drizzle ganache or chocolate sauce if desired.
- Store covered in fridge; best within 4-5 days.
Notes
- Use only about 1/3 of the chocolate ganache recipe, or just chocolate sauce, or skip entirely.
- Prep Time: 1 hour 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American