Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup evaporated milk
- 1/2 cup evaporated milk
- 1 cup semi-sweet chocolate chips
- 1 cup toasted coconut flakes
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs and melted butter; press into the bottom of a springform pan. Bake for 10 minutes.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Mix in coconut and evaporated milk until well combined.
- Pour filling over crust. Bake for 50-60 minutes until center is set. Cool completely.
- Prepare ganache by melting chocolate chips with evaporated milk until smooth. Pour over cooled cheesecake.
- Top with toasted coconut flakes and chopped pecans. Chill for at least 4 hours before serving.
Notes
- Ensure cream cheese is softened for smooth filling.
- Chill cheesecake thoroughly to set ganache and layers.
- Toast coconut for enhanced flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: German American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 520 Kcal
- Sugar: 34g
- Sodium: 210mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
