Chocolate Coconut Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Barbara1 | 1 | Servings | |
INGREDIENTS
| 2 | c | Oreo cookie crumbs |
| 6 | T | Melted butter |
| 6 | oz | Semi sweet chocolate chips |
| 4 | Softened cream cheese, 8 | |
| oz. | ||
| 1 1/2 | c | Sugar |
| 2 | T | Flour |
| 4 | Eggs | |
| 1/4 | c | Whipping cream |
| 2 | t | Vanilla |
| 1/2 | t | Almond extract |
| 2 | c | Sweetened shredded coconut |
INSTRUCTIONS
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 minutes. Cool. Filling: Melt chocolate until smooth. Set aside. Beat cheese and sugar until smooth. Beat in flour and eggs one at a time. Add 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 enough hot water to the pan to come 1 inch up sides of cake pan. Bake at 325 degrees for 1 hour and 15 minutes. Remove from water. Cool. Remove from pan. Refrigerate over night. Decorate with additional coconut. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3837
Calories From Fat: 1731
Total Fat: 202.8g
Cholesterol: 1008.7mg
Sodium: 760.6mg
Potassium: 910.5mg
Carbohydrates: 500.7g
Fiber: 25.1g
Sugar: 355.8g
Protein: 40.5g