Ingredients
Scale
- 1 ¾ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz semi-sweet chocolate, melted
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 can sweetened condensed milk (14 oz)
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and melted chocolate; mix well.
- Pour the filling into the crust. Bake for 50-60 minutes until set. Cool completely.
- In a bowl, combine sweetened condensed milk, coconut, and pecans. Spread evenly over cooled cheesecake.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Ensure cream cheese is softened for smooth mixing.
- Chill the cheesecake for at least 4 hours for best set and flavor.
- You can toast the coconut for extra flavor before adding.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking and chilling
- Cuisine: German-inspired American dessert
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520 Kcal
- Sugar: 42g
- Sodium: 200mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg