Side Pannel
Coconut Chocolate Cheesecake
Coconut Chocolate Cheesecake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Cheesecakes, Desserts
Ingredients List
- 1 c Graham Cracker Crumbs
- 3 tb Sugar
- 3 tb Margarine, Melted
- 2 oz Unsweetened Baking Chocolate
- 2 tb Margarine
- 16 oz Cream Cheese, Softened
- 1 1/4 c Sugar
- 1/4 ts Salt
- 5 Large Eggs
- 1 1/3 c Flaked Coconut (3.5 oz Can)
- 1 c Sour Cream
- 2 tb Sugar
- 2 tb Brandy
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.
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.
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