Description
Sweet chocolate meets creamy German Chocolate Cheesecake with a nutty coconut twist that will make your dessert dreams come true. Rich layers of chocolate, coconut, and pecan create a delightful celebration perfect for special moments at your table.
Ingredients
Scale
Primary Ingredients:
- 3 8 ounce packages cream cheese
- 3 eggs
- 1 cup semisweet chocolate chips
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
Supporting Ingredients:
- 1 ½ cups chocolate wafer cookie crumbs
- ⅓ cup butter
Sweeteners:
- ¼ cup white sugar
- 1 cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Crush 1 ½ cups chocolate wafer cookies into fine crumbs. Mix with ¼ cup white sugar and ⅓ cup melted butter until thoroughly combined.
- Press the crumb mixture firmly into the bottom of a 9-inch greased springform pan. Bake at 325°F for 10 minutes, then remove and let your crust cool completely.
- Beat 3 softened 8-ounce cream cheese packages with 1 cup white sugar until your mixture becomes completely smooth and creamy.
- Add 3 eggs one at a time, mixing thoroughly after each addition. Blend in 1 teaspoon vanilla extract and 1 cup melted semisweet chocolate chips.
- Pour the entire chocolate cheesecake mixture over your prepared crust, ensuring an even distribution.
- Bake at 325°F for 55-60 minutes until your cheesecake center sets and develops a light golden surface.
- While baking, toast 1 cup sweetened coconut and 1 cup pecans in a dry skillet over medium heat for 5-7 minutes, stirring to prevent burning.
- Remove cheesecake from oven and allow it to cool completely at room temperature.
- Sprinkle toasted coconut and chopped pecans evenly across the top of your cooled cheesecake.
- Refrigerate for 4-6 hours, preferably overnight, to help your cheesecake firm up and develop rich flavors.
Notes
- Toast nuts and coconut carefully to avoid burning, watching the skillet closely and stirring frequently during the 5-7 minute process.
- Bring cream cheese to room temperature before mixing to ensure a smooth, lump-free cheesecake filling that blends perfectly.
- Use a water bath when baking to prevent cracks and help the cheesecake cook evenly, creating a silky texture.
- For a gluten-free version, swap chocolate wafer cookie crumbs with gluten-free graham crackers or almond flour to maintain the crust’s rich flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 547
- Sugar: 28 g
- Sodium: 213 mg
- Fat: 43 g
- Saturated Fat: 18 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 90 mg