Description
A creamy cheesecake filled with chocolate and coconut, perfect for warm days or special occasions.
Ingredients
Scale
- 2 cups chocolate cookie crumbs
- 1/2 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips, melted
- 1/2 cup caramel sauce
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1 (8 oz) container whipped topping
- Chocolate shavings, for garnish
- Pecan halves, for garnish
Instructions
- In a medium bowl, combine the chocolate cookie crumbs and melted butter.
- Press the mixture into the bottom of a 7-inch springform pan. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add in the vanilla extract and sour cream, mixing until well combined.
- Gradually mix in the melted chocolate until fully incorporated.
- Pour the cream cheese mixture over the crust and spread evenly.
- Drizzle caramel sauce over the top, then sprinkle with shredded coconut and chopped pecans.
- Chill the cheesecake in the refrigerator for at least 240 minutes or until firm.
- Before serving, spread the whipped topping over the cheesecake.
- Garnish with chocolate shavings and pecan halves.
Notes
Use room temperature cream cheese for a smoother texture. Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cheesecake, no-bake, chocolate, dessert, German