Ingredients
Method
Make the Crust
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Mix until it resembles wet sand and press it firmly into the bottom of a 9-inch springform pan. Place it in the fridge while you prepare the filling.
Whip Up the Filling
- In a large bowl, beat the softened cream cheese until smooth. Slowly add in the powdered sugar and vanilla extract, mixing until combined.
- In another bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well blended.
Blend in the Goodies
- Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring until smooth. Let it cool slightly before folding it into the cream cheese mixture. Then, add shredded coconut and chopped pecans.
Assemble and Chill
- Pour the filling into your crust and spread it evenly. Cover it with plastic wrap and refrigerate for at least four hours, or overnight if possible.
Make That Topper
- Before serving, whip the remaining heavy whipping cream to create a fluffy topping. Spread it generously over the cheesecake, then garnish with extra pecans and coconut.
Notes
You can add a swirl of melted chocolate on top before the cheesecake firms up for an extra chocolatey touch. Feel free to swap pecans for walnuts or almonds based on preference. Store any leftovers in the fridge, tightly covered, for up to five days.