Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup German chocolate baking bars, chopped
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of a springform pan. Bake for 10 minutes and set aside to cool.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing after each. Mix in sour cream and melted German chocolate until well incorporated.
- Pour filling over crust. Bake for 60-70 minutes or until center is almost set. Cool completely.
- Heat heavy cream and chocolate chips in a saucepan over low heat until smooth. Pour ganache over cooled cheesecake. Top with shredded coconut and chopped pecans.
- Chill for at least 4 hours or overnight before serving.
Notes
- For an extra toasted flavor, lightly toast the coconut and pecans before adding as toppings.
- Ensure cheesecake is fully cooled and chilled to set properly.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Method: Baking, Layering
- Cuisine: German-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal Kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
