Description
A delightful cheesecake blending rich flavors of cheesecake and German chocolate cake, topped with coconut and pecans.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 325°F (160°C).
- Combine the graham cracker crumbs and melted butter, then press into a springform pan.
- Beat the cream cheese and granulated sugar together until smooth. Add sour cream, melted chocolate, eggs, and vanilla extract; mix until combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 55-65 minutes or until the center is just set.
- Mix shredded coconut and chopped pecans, then spread over the cheesecake after it bakes.
- Return the cheesecake to the oven for an additional 10 minutes.
- Cool the cheesecake at room temperature and chill in the refrigerator for at least 4 hours before serving.
Notes
For best results, use full-fat cream cheese and monitor baking time to avoid cracking.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 270mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg