Ingredients
– For the crust:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup granulated sugar
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
For the German chocolate topping:
- 1 cup sweetened shredded coconut
- 1 cup pecans, chopped
- 1 cup evaporated milk
- 1 cup brown sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Saucepan
– Whisk
– Oven
Step-by-Step Instructions
First, preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar to create the crust. Press this mixture firmly into the bottom of your springform pan; this is the foundation of our cheesecake, and it should feel sturdy and hold together well. Bake the crust for about 10 minutes, then allow it to cool while you prepare the filling. The anticipation of the cool crust juxtaposed with what’s to come is one of my favorite moments! (See the next page below to continue steps…)
