Chocolate Coconut Cheesecake Recipe
Servings: 1
Ingredients
- 2 c. Oreo cookie crumbs
- 6 Tbsp. Melted butter
- 6 ounce Semi sweet chocolate chips
- 4 pkt Softened cream cheese, (8 ounce.)
- 1 1/2 c. Sugar
- 2 Tbsp. Flour
- 4 x Large eggs
- 1/4 c. Whipping cream
- 2 tsp Vanilla
- 1/2 tsp Almond extract
- 2 c. Sweetened shredded coconut
Directions
- Crust: Combine crubs and butter. Mix well. Press onto bottom and 1" up sides of 9-inch springform pan. Wrap outside of pan with heavy duty foil. (Pan should be greased before pressing in crust.) Bake at 350 degrees for 8 min. Cold.
- Filling: Heat chocolate till smooth. Set aside. Beat cheese and sugar till smooth. Beat in flour and Large eggs one at a time. Add in cream and extracts. Stir in coconut. Pour filling into crust. Drizzle melted chocolate over filling. Swirl chocolate and coconut batter together making a decorative pattern. Place cake in a large baking pan. Add in sufficient warm water to the pan to come 1 inch up sides of cake pan. Bake at 325 degrees for 1 hour and 15 min. Remove from water. Cold.
- Remove from pan. Chill over night. Decorate with additional coconut.
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May 5, 2010Really tasty, BUT if you choose to use premade crusts, this recipe makes enough batter for more than 2, but not quite 3. I would cut the recipe in half if you only want to make 1 normal sized cheesecake. I used the premade oreo pie crust from the grocery store. Worked awesome!
My own addition: Get some heavy whipping cream, add some sugar, chocolate syrup, and coconut extract. Whip it so it's really thick (more than you would do for whip cream). Spread it over the top of the cheesecake and add some chocolate shavings. YUM
