Ingredients
– 1 ½ cups crushed graham crackers
– ½ cup unsalted butter, melted
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 4 large eggs
– 8 oz semi-sweet chocolate, melted
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans
– 1 cup evaporated milk
– 1 cup brown sugar
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Saucepan
– Measuring cups and spoons
– Parchment paper
Step-by-Step Instructions
To start off, preheat your oven to 325°F (163°C). In a mixing bowl, combine the crushed graham crackers and melted butter until it resembles wet sand. The smell of the butter melting into the crumbs is simply heavenly! Press this crust mixture firmly into the bottom of your springform pan. This first layer is crucial for giving your cheesecake a solid base. Once that’s done, I always like to bake it for about 10 minutes to ensure it sets nicely. (See the next page below to continue steps…)