2. Create the Coconut-Pecan Layer:
In a small bowl, stir together the shredded coconut, chopped pecans, dulce de leche (or caramel), and salt. Spread this mixture evenly over the set crust. Place the pan back in the fridge.
3. Whip Up the Chocolate Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese, powdered sugar, and vanilla until completely smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
For the chocolate swirl: Take about 1/3 of this plain cheesecake filling and gently stir it into the melted, slightly cooled chocolate until uniform.
To assemble: Spoon large dollops of both the plain and the chocolate cheesecake fillings over the coconut-pecan layer. Use a knife or a skewer to gently swirl them together for a marbled effect.
4. Chill & Serve:
Smooth the top. Cover the pan and refrigerate for at least 6 hours, but preferably overnight, to let it set perfectly.
When ready to serve, run a warm knife around the edge of the pan, release the springform, and slice. Garnish with extra toasted coconut and pecans if you like!
Tips for Success:
- Full-fat is key: Use full-fat cream cheese and heavy cream for the best texture and stability.
- Toasting tip: Lightly toasting the pecans and coconut for the middle layer adds incredible depth of flavor.
- Hot knife trick: For clean slices, dip your knife in hot water and wipe it dry between each cut. (See the next page below to continue…)