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Coconut Choco Cheesecake
Coconut Choco Cheesecake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Cakes
Ingredients List
- 1 c Grham Cracker Crumbs
- 3 tb Margarine, Melted
- 2 tb Margarine
- 1 1/4 c Sugar
- 5 Large Eggs
- 1 c Sour Cream
- 2 tb Brandy
- 3 tb Sugar
- 2 oz Unsweetened Baking Chocolate
- 16 oz Cream Cheese, Softened
- 1/4 ts Salt
- 1 1/3 c Flaked Coconut (3.5 oz Can)
- 2 tb Sugar
Directions
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes.
Melt chocolate and margarine over low heat; stirring until smooth. Combine
cream cheese, sugar and salt; mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate mixture and coconut; pour over crust. Bake
at 350 degrees F., 55 to 60 minutes or until set.
Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300
degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
form pan. Bake at 350 degrees F., 10 minutes.
Melt chocolate and margarine over low heat; stirring until smooth. Combine
cream cheese, sugar and salt; mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate mixture and coconut; pour over crust. Bake
at 350 degrees F., 55 to 60 minutes or until set.
Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300
degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
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