Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup evaporated milk
- 3 large eggs
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mix well.
- In a saucepan, heat evaporated milk until just boiling. Remove from heat; stir in chocolate chips and shredded coconut until smooth.
- Add chocolate mixture to cream cheese, mix until combined. Beat in eggs one at a time.
- Pour filling over crust. Bake for 50-60 minutes, until set. Cool completely.
- Refrigerate for at least 4 hours or overnight. Garnish with toasted coconut flakes and chocolate shavings before serving.
Notes
- Use room temperature cream cheese for smooth batter.
- Toast coconut flakes for added flavor and visual appeal.
- Chill cheesecake thoroughly before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Baking, Chilling
- Cuisine: German-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg