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Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
3 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup semisweet chocolate chips, melted
1 cup shredded coconut
1 cup chopped pecans
For the Topping:
1 cup semisweet chocolate chips
1/4 cup heavy cream
1/4 cup shredded coconut
1/4 cup chopped pecans
Instructions:
1. Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes to set.
2. Make the Filling:
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and continue to beat until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Stir in melted chocolate, shredded coconut, and chopped pecans until fully incorporated.
3. Assemble the Cheesecake:
Spread the cream cheese filling over the prepared crust. Smooth the top with a spatula. Refrigerate for at least 4 hours or overnight for best results.
4. Prepare the Topping:
In a small saucepan, melt the chocolate chips and heavy cream together, stirring until smooth. Stir in the shredded coconut and chopped pecans. Drizzle the topping over the chilled cheesecake.
5. Serve:
Slice and serve the cheesecake chilled. Enjoy!
Preparation time: 20 minutes
Cooking Time: None
Servings: 12
Calories: Approximately 450 per serving
Notes:
◻️ For an extra decadent touch, drizzle with extra caramel or chocolate sauce.
◻️ If you prefer a thicker crust, increase the amount of graham cracker crumbs and butter.
