🥣 Instructions
1️⃣ Prep the Crust
- Preheat oven to 325°F / 160°C.
- Mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes, then cool.
2️⃣ Make the Cheesecake Filling
- Beat cream cheese until smooth.
- Gradually add sugar and vanilla.
- Add eggs one at a time, mixing on low speed.
- Stir in sour cream, heavy cream, and melted chocolate until smooth.
3️⃣ Bake
- Pour filling over the crust.
- Place pan in a water bath (wrap bottom in foil).
- Bake 55–70 minutes, edges set and center slightly jiggly.
- Let cool in oven for 1 hour, then refrigerate at least 4 hours or overnight.
4️⃣ Make the Topping
- In a saucepan over medium heat, combine coconut, pecans, sweetened condensed milk, butter, and vanilla.
- Cook 5–7 minutes, stirring frequently, until thickened and golden.
- Spread over chilled cheesecake.
5️⃣ Serve
- Slice carefully with a warm knife.
- Enjoy as a decadent dessert for family and friends!
💡 Tips
- Use high-quality chocolate for the best flavor.
- Chill cheesecake thoroughly for clean slices.
- Toast coconut lightly for extra depth of flavor.
- Store leftovers in the fridge up to 4 days.
I can also create:
✨ A WordPress-ready recipe post
✨ A Facebook/Instagram caption
✨ A short 30-second video script
Do you want me to make one of these?
Related Posts:
Pages: 1 2