Ingredients
The Base
- 2 cups chocolate graham cracker crumbs
- 1/2 cup melted butter
The Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream, whipped
- 1 cup semisweet chocolate, melted and cooled
The Topping
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions on the next page 👇👇
Directions
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Prepare the Crust: In a bowl, combine the chocolate graham cracker crumbs with the melted butter. Mix until the crumbs are well-coated and resemble wet sand. This tremendous base will create a perfect foundation for your cheesecake.
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Press into Springform Pan: Take a 9-inch springform pan and carefully press the crumb mixture evenly into the bottom. Use the back of a measuring cup to pack it tightly. Once the crust is formed, refrigerate it for about 15-20 minutes to set.
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Make the Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. This step is crucial for achieving a tremendous, velvety texture.
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Add Vanilla and Fold in Cream: Add the vanilla extract to the cream cheese mixture. Then, gently fold in the whipped heavy cream until fully combined. This technique ensures the filling is light and airy.
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Incorporate Chocolate: Pour the cooled melted semisweet chocolate into the cream cheese mixture and gently fold until smooth. This will give your cheesecake its rich, chocolatey flavor.
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Layer over Crust: Once your filling is ready, pour it over the chilled graham cracker crust and spread it out evenly. Chill in the refrigerator for at least 4 hours, allowing it to set completely.
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Prepare the Topping: In a medium saucepan, whisk together evaporated milk, 1 cup of granulated sugar, egg yolks, and butter over medium heat. Stir continuously until the mixture thickens. This process is essential to achieve a tremendous topping that beautifully complements the cheesecake.
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Add Flavor and Texture: Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping mixture to cool to room temperature.
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Finish the Cheesecake: After the cheesecake has chilled, carefully spread the cooled coconut and pecan topping over the surface.
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Final Chill: Return the cheesecake to the refrigerator, allowing it to set for at least an additional hour.
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Serve: When ready to serve, gently remove the sides of the springform pan, slice the cheesecake, and savor the tremendous blend of flavors and textures.
Continue reading on the next page 👇👇