Ingredients
- 1 and ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 8 oz German chocolate, melted
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
- 1 cup powdered sugar
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Double boiler or microwave-safe bowl
- Small saucepan
- Baking sheet
Step-by-Step Instructions
Let’s start by preheating the oven to 325°F (163°C). While that’s warming up, I prepare my springform pan by greasing the sides and lining the bottom with parchment paper. Then, I mix the graham cracker crumbs and melted butter in a bowl until combined. Press this mixture firmly into the bottom of the pan. It’s key to pack it down tightly—it will give your cheesecake a strong, flavorful base. Now, let’s move on to the creamy filling! (See the next page below to continue steps…)