Description
A rich and creamy white German chocolate cheesecake cake layered with chocolate and topped with coconut and pecans.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 3/4 cup unsalted butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate, melted
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and melted white chocolate until well combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 55-60 minutes until the center is set.
- Remove from the oven and let cool. Refrigerate for at least 4 hours or overnight.
- Before serving, top with shredded coconut and chopped pecans.
Notes
- Ensure cream cheese is at room temperature for easier mixing.
- Use high-quality white chocolate for the best flavor.
- Let the cheesecake cool completely before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: White German Chocolate Cheesecake Cake, cheesecake, dessert, German chocolate