Sunday, June 19, 2016

Coconut Chocolate Cheesecake

Coconut Chocolate Cheesecake   


 1 cup Graham Cracker Crumbs
 3 Tbs Sugar
 3 Tbs Margarine, Melted
 2 oz Unsweetened Baking Chocolate
 2 Tbs Margarine
 16 oz Cream Cheese, Softened
 1 1/4 cup Sugar
 1/4 tsp Salt
 5 Large Eggs
 1 1/3 cup Flaked Coconut
 1 cup Sour Cream
 2 Tbs Sugar
 2 Tbs Brandy    


 1. Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F. for 10 minutes.

 2. 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.

 3. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. 

 4. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes.

 5. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving. 

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