Ingredients
Scale
- 1 ¾ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Fold in shredded coconut and chopped pecans.
- Pour filling over crust. Bake for 50-60 minutes until edges are set. Cool completely.
- For the glaze, heat heavy cream and chocolate chips over low heat, stirring until smooth. Pour over cooled cheesecake and chill for at least 4 hours before serving.
Notes
- For a firmer cheesecake, refrigerate overnight.
- You can omit pecans for a nut-free version.
- Serve with additional coconut or chocolate shavings for decoration.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking and chilling
- Cuisine: German-inspired American dessert
- Diet: Vegetarian
Nutrition
- Calories: Kcal