Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- ½ cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips, melted
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- 1 can (14 oz) sweetened condensed milk
- ½ cup unsalted butter, softened
Instructions
- Preheat oven to 325°F (163°C). Mix cookie crumbs and melted butter, press into a 9-inch springform pan. Bake for 10 minutes.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time. Mix in sour cream and melted chocolate. Pour over crust.
- Bake for 55-60 minutes until set. Cool completely.
- Meanwhile, prepare frosting: blend sweetened condensed milk, butter, shredded coconut, and chopped pecans. Spread over cooled cheesecake and refrigerate for at least 4 hours before serving.
Notes
- Chill the cheesecake overnight for best flavor and texture.
- Toast pecans and coconut for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Method: Baking, No-bake topping
- Cuisine: German-inspired dessert
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 470 Kcal
- Sugar: 35g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
