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Recipe: Layered Coconut Chocolate Cheesecake
Similar Categories: Layered, Coconut, Chocolate, Cheesecake
Layered Coconut Chocolate Cheesecake
(Makes one 9-inch cheesecake)
1 cup chocolate wafer cookie crumbs (about 20 wafers)
1 cup finely chopped pecans
2 tablespoons sugar
¼ cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
3 eggs
2 tablespoons flour
1 (15-ounce) can Coco Lopez® Cream of Coconut
2 (1-ounce) squares semi-sweet chocolate, melted
Preheat oven to 300°. Combine crumbs, pecans, sugar and margarine;
press firmly on bottom of 9-inch springform pan. In large mixer bowl,
beat cheese until fluffy. Add eggs and flour, beating until smooth.
Gradually beat in cream of coconut. Reserve 1½ cups cheese mixture;
stir melted chocolate into reserved mixture. Pour chocolate mixture
into prepared pan. Slowly pour remaining cheese mixture over chocolate
layer; swirl if desired. Bake 1 hour or until firm around edges and
still soft in the center; turn off oven. Leave cheesecake in oven 1
hour. Carefully loosen top of cheesecake from edge of pan with knife
tip. Cool. Chill thoroughly. Remove side of pan. Garnish as desired.
Refrigerate leftovers.
(Makes one 9-inch cheesecake)
1 cup chocolate wafer cookie crumbs (about 20 wafers)
1 cup finely chopped pecans
2 tablespoons sugar
¼ cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
3 eggs
2 tablespoons flour
1 (15-ounce) can Coco Lopez® Cream of Coconut
2 (1-ounce) squares semi-sweet chocolate, melted
Preheat oven to 300°. Combine crumbs, pecans, sugar and margarine;
press firmly on bottom of 9-inch springform pan. In large mixer bowl,
beat cheese until fluffy. Add eggs and flour, beating until smooth.
Gradually beat in cream of coconut. Reserve 1½ cups cheese mixture;
stir melted chocolate into reserved mixture. Pour chocolate mixture
into prepared pan. Slowly pour remaining cheese mixture over chocolate
layer; swirl if desired. Bake 1 hour or until firm around edges and
still soft in the center; turn off oven. Leave cheesecake in oven 1
hour. Carefully loosen top of cheesecake from edge of pan with knife
tip. Cool. Chill thoroughly. Remove side of pan. Garnish as desired.
Refrigerate leftovers.
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