Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsweetened cocoa powder
– ⅓ cup sugar
– ½ cup unsalted butter, melted
– 3 packages (8 oz each) cream cheese, softened
– 1 cup sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup semi-sweet chocolate chips, melted
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans
– ½ cup brown sugar
– ½ cup evaporated milk
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Small saucepan
– Cooling rack
Step-by-Step Instructions
To begin this delightful journey, I first preheat my oven to 325°F (160°C). I find it helps to gather all my ingredients beforehand, so there’s no scrambling once I’m in the zone. In my mixing bowl, I combine the graham cracker crumbs, cocoa powder, sugar, and melted butter until it resembles wet sand. I then press this mixture into the bottom of my springform pan, creating a solid foundation for my cheesecake. Once done, I set it aside to work on the creamy filling. (See the next page below to continue steps…)