Notes
- Make-ahead option: This cheesecake can be made a day ahead and stored in the refrigerator. The flavors will only improve as it chills overnight, making it an ideal make-ahead dessert.
- Alternative toppings: If you’re not a fan of coconut or pecans, you can substitute the topping with a simple chocolate ganache, caramel sauce, or fresh fruit for a different twist.
- Crust variations: Instead of chocolate cookie crumbs, you can use graham cracker crumbs or even crushed pretzels for a different flavor base. You could also use a gluten-free cookie to make this cheesecake gluten-free.
- Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake (without the topping) for up to 3 months. To thaw, let it sit in the fridge overnight.
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