Chocolate Cheesecake with Nuts and Coconut
Get ready to enjoy this irresistible chocolate cheesecake, with a crunchy cookie base, a creamy filling and a topping that will leave you speechless! Each bite is a perfect blend of flavors and textures. 😍
Ingredients👵🏼
- For the crust:
- 2 cups crushed chocolate chip cookies
- 1/2 cup melted butter
- For the cheesecake filling:
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- For the topping:
- 1 cup chocolate ganache
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup caramel sauce
- 1/2 cup chocolate chips
- 1/4 cup pecan halves
- 1/4 cup whipped cream for garnish
👵🏼Instructions👵🏼
🧑🍳 1️⃣ Prepare the crust: In a medium bowl, mix the crushed cookies with the melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 30 minutes.
🧑🍳 2️⃣ Make the cheesecake filling: In a large bowl, beat the cream cheese with the powdered sugar until smooth. In another bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
🧑🍳 3️⃣ Assemble the cheesecake: Spread half of the cream cheese mixture over the cooled crust. Drizzle with half of the chocolate ganache, then sprinkle with half of the shredded coconut and chopped pecans. Spread the remaining cream cheese mixture on top and drizzle with the remaining chocolate ganache. Sprinkle with the shredded coconut and remaining pecans. Drizzle caramel sauce over the top. Garnish with chocolate shavings, pecan halves, and whipped cream.
🧑🍳 4️⃣ Refrigerate for at least 4 hours or until firm. Enjoy this delicious chocolate cheesecake! 🍫🥥
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