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Coconut Choco Cheesecake

  • 10servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 c Grham Cracker Crumbs

  2. 3 tb Sugar

  3. 3 tb Margarine, Melted

  4. 2 oz Unsweetened Baking Chocolate

  5. 2 tb Margarine

  6. 16 oz Cream Cheese, Softened

  7. 1/4 c Sugar

  8. 1/4 ts Salt

  9. 5 Large Eggs

  10. 1 

  11. 1/3 c Flaked Coconut (3 1/2 oz Can)

  12. 1 c Sour Cream

  13. 2 tb Sugar

  14. 2 tb Brandy

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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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