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Coconut Choco Cheesecake recipe

Chocolate and coconut cheesecake in a grahamcracker crust with a brandied sour cream topping.

Recipe: Coconut Choco Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
5 tablespoons butter or margarine, melted – divided use
2 (1-ounce) squares unsweetened baking cocoa
2 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1/4 teaspoon salt
5 large eggs
1 1/3 cups sweetened flaked coconut
1 cup sour cream
2 tablespoons granulated sugar
2 tablespoons brandy

  • Combine graham cracker crumbs, 3 tablespoonssugar, and 3 tablespoons melted butter; press onto the bottomof a 9-inch springform pan. Bake at 350°F (175°C) for10 minutes.
  • Melt unsweetened baking cocoa and 2 tablespoonsbutter over low heat; stirring until smooth.
  • In a bowl, combine softened cream cheese,1 1/4 cup sugar, and salt; mixing at medium speed with an electricmixer until well blended. Add eggs, one at a time, mixing wellafter each addition. Blend in the chocolate mixture and flakedcoconut; pour over the crust.
  • Bake at 350°F (175°C) for 55 to60 minutes, or until the center is set.
  • Combine sour cream, 2 tablespoons sugar,and brandy; spread evenly over the cheesecake.
  • Bake at 300°F (150°C) for 5 minutes.Loosen the cake from the rim of the pan; cool before removingfrom the pan. Chill.

    Makes 12 servings.

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  • Comments

    1 Comment


    This week I wanted to use up some partial bags of this and that lying around in my cupboards.  Starting to look a little hoarder-ish around here!  With all the coconut I found, this chocolate macaroon cheesecake happened. Looks beautiful. I bought the ingredients and planned to make it tonight but am i missing something? Crust ingredients say sugar but crust directions says salt. Which one is it?

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