Ingredients
Scale
- 2 cups chocolate wafer crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- 1 1/2 cups shredded coconut, toasted
- 1 cup chopped pecans
- 1/2 cup caramel sauce
Instructions
- Mix chocolate wafer crumbs with melted butter and press into a 9-inch springform pan. Chill.
- Beat cream cheese, powdered sugar, cocoa powder, and vanilla until smooth.
- Add heavy cream and condensed milk, mixing until thick and smooth.
- Fold in melted chocolate.
- Pour filling over crust and smooth the top.
- Mix coconut, pecans, and caramel sauce, then spread over cheesecake.
- Refrigerate at least 3 hours or overnight.
- Release from pan, slice, and serve.
Notes
- Use dark wafer crumbs for a richer crust.
- Ensure cream cheese is fully softened for smooth texture.
- Walnuts can replace pecans if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: German
- Diet: Vegetarian