Description
This delightful cheesecake combines rich cream cheese, chocolate, pecans, and coconut for a truly indulgent treat, perfect for special occasions or a sweet craving.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, melted
- 3 large eggs
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips, melted
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the melted chocolate and mix until well combined.
- Add the eggs one at a time, beating well after each addition.
- Pour the filling over the crust.
- Bake for 50-60 minutes, or until the center is set.
- Remove from the oven and allow to cool to room temperature.
- In a medium bowl, combine the pecans, shredded coconut, sweetened condensed milk, and heavy cream.
- Spread this mixture evenly over the cooled cheesecake.
- Drizzle the melted chocolate over the topping.
- Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Notes
Serve chilled with a dollop of whipped cream and extra chopped pecans. Store leftovers covered in the refrigerator for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, chocolate, dessert, German, creamy