Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 cup shredded coconut, toasted
- 1 cup chopped pecans, toasted
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press into a 9-inch springform pan. Bake for 10 minutes and cool.
- In a large bowl, beat cream cheese with sugar until smooth. Add eggs one at a time, then vanilla. Mix in sweetened condensed milk and cocoa powder until well combined.
- Pour batter over crust and bake for 50-60 minutes, until set. Cool completely.
- Spread toasted coconut and chopped pecans evenly over the cheesecake and melt chocolate chips to drizzle on top. Chill for at least 4 hours before serving.
Notes
- Ensure cream cheese is at room temperature for smooth mixing. <li Toast coconut and pecans for enhanced flavor.
- Chill thoroughly for the best texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, No-Bake Topping
- Cuisine: German-inspired American Dessert
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520 Kcal
- Sugar: 35g
- Sodium: 210mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg