Fans of Cheesecake Factory’s Chris’ Outrageous Cheesecake rejoice!! Now you can enjoy the decadent, chocolatey, creamy, coconutty treat at home with this Copycat Chris’ Outrageous Cheesecake Recipe.
If you’re wondering what those layers are, it’s chocolate frosting, chocolate cake, caramel coconut frosting, cheesecake, caramel coconut frosting, fudge brownie. Don’t even play, I could eat like 48 slices of this a day.
Why does bad food have to taste so good? Why does good tasting food have ALLTHECALORIES? Why does diet food make me want to poke myself in the eye? Forget the meaning of life, these are the real questions that keep me up at night.
In case you didn’t know, I am a huge fan of Cheesecake Factory. If they were a sports team, I would watch them all the time and wear their jersey and do that thing my husband does where he talks to himself during the game.
Sometimes my husband also talks to ME during the game like I’m even watching or understand what is going on. He’s all, “Look at that, can you believe he just fumbled” and I’m over there with my book like…”you DO realize that my brain doesn’t even acknowledge sports on TV, like it filters it right out??”
Lately my husband has been all about THE SOCCER which is super annoying. Soccer was on all weekend, because when a game wasn’t on, someone on ESPN was TALKING about a game. I swear, those men on ESPN really love to beat a dead horse. And us women get the reputation, for the love, those men never shut up.
In 11 years I cannot remember my husband watching a single soccer game and now he’s an expert and acting like it’s always been a thing. On the plus side, apparently you have to have a career as a male model to be qualified as a soccer player, so there’s that. Not hating the faces and six pack areas, is all I’m saying.
I don’t know who Chris is, but I’m going to pretend he’s a rugged soccer player who invented this cheesecake and deserves a giant kiss from me. On the cheek, obvi.
The cheesecake consists of chocolate cake, brownie, caramel pecan frosting and cheesecake. Can you even handle? It’s seriously AMAZING.
Unfortunately, the nearest Cheesecake Factory is 2 hours away, so I knew that this dessert needed to be made at home. So I made it! Then I ate it.
I regret nothing.
Let’s talk about the recipe.
First off, it’s not something you make hastily. It needs to be planned at least a day in advance, so get it together, punks! This is not for the spontaneous.
Secondly, I used a few cheats here and there. I went homemade with the buttercream, cheesecake, and caramel pecan frosting and went with a mix for the brownie and chocolate cake layers. This recipe just has SO many elements, I didn’t want to spend the time and energy making a cake and a brownie from scratch, too. If you want to go that route, more power to you, I have a fabulous brownie recipe here and an amazing chocolate cake recipe here. You’ll probably want to halve each, or freeze half the batter.
For the cheesecake, I used a recipe I found on Allrecipes, omitting the graham cracker crust. I’d never made me own baked cheesecake before and was kind of scared, but it was totally fine!! Very very good.
Do it friends. Your life depends on it.
- 9 inch round chocolate cake, baked and cooled (I used a mix)
- 9 inch round brownie, baked and cooled (I used a mix prepared for fudgy, not cakey brownies)
- 4 (8 oz) packages cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 3/4 cup milk
- 4 large eggs
- 1 cup sour cream
- 1 Tablespoon vanilla extract
- 1/4 cup all-purpose flour
- Coconut Pecan Frosting:
- 2 bags (11 oz each) caramel bits (small, easy to melt caramel pieces you can find with the chocolate chips in your grocer's baking section)
- 1 cup evaporated milk
- 2 cups chopped pecans
- 3 cups sweetened, shredded coconut
- Chocolate frosting:
- 2 sticks salted butter, slightly softened
- 2 1/2 teaspoons vanilla extract
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 4-6 TBS hot water
- Prepare Cheesecake: Preheat oven to 350 degrees F. Spray a 9 inch springform pan thoroughly with nonstick spray and line the bottom with parchment paper. Set aside.
- In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth. With the mixer on low, blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. DO NOT OVERBEAT!!! Mix in sour cream, vanilla and flour until smooth -- again, on low speed and just UNTIL INCORPORATED. Give the filling a good stir from the bottom of the bowl to make sure everything is mixed in, then pour filling into prepared pan.
- Bake for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill cheesecake in refrigerator overnight to firm.
- Prepare coconut pecan frosting: In a heavy saucepan, combine caramel bits and evaporated milk. Stir over medium heat until mixture comes to a boil. Remove from heat and stir in coconut and pecans. Set aside to cool and thicken.
- While coconut pecan frosting cools, prepare chocolate frosting: In the bowl of your mixer, beat butter and vanilla on medium speed until smooth. With the mixer on low, slowly add powdered sugar and cocoa powder until just combined. Add 4 TBS hot water and continue to beat on low until incorporated. Increase mixer speed to high and beat for 1 minute. Check frosting consistency -- if it's too thick to spread, add hot water 1 TBS at a time until it's the correct thickness.
- Assemble cake: Place brownie, top side down on a large plate. Spread generously with HALF of your coconut pecan frosting. Carefully remove cheesecake from springform pan, peeling off parchment paper. Place on top of frosted brownie. Frost top of cheesecake generously with remaining coconut pecan frosting. Top with cake layer, top side down (if cake is rounded or domed on top, use a serrated knife to level it so your cake isn't lopsided). Frost entire cake with chocolate frosting. Refrigerate for several hours to allow layers to firm up and flavors to "meld".
Cheesecake adapted from Allrecipes.com Makes on very large cake -- approximately 15 huge servings.
This is not a recipe for dessert wimps, only the strong will survive! Enjoy and have a great day!