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Coconut Choco Cheesecake

  Graham cracker crumbs 1 Cup (16 tbs)
  Sugar 3 Tablespoon
  Margarine 3 Tablespoon, melted
  Unsweetened chocolate squares 2 Ounce (2 Squares, 1 Ounce Each)
  Margarine 2 Tablespoon
  Cream cheese 16 Ounce, softened (2 Packages, 8 Ounce Each)
  Sugar 1 1⁄4 Cup (20 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 5
  Flaked coconut 3 1⁄2 Ounce (1 1/3 Cups)
  Sour cream 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Brandy 2 Tablespoon

Combine crumbs, sugar and margarine.
Press onto bottom of 9-inch springform pan.
Bake at 350°, 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.
Bake at 350°, 55 to 60 minutes or until set.
Combine sour cream, sugar and brandy; spread over cheesecake.
Bake at 300°, 5 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5244 Calories from Fat 3325

% Daily Value*

Total Fat 381 g586.5%

Saturated Fat 207.5 g1037.6%

Trans Fat 0 g

Cholesterol 1675.9 mg558.6%

Sodium 2666.2 mg111.1%

Total Carbohydrates 411 g137%

Dietary Fiber 25.6 g102.3%

Sugars 362.2 g

Protein 79 g157.4%

Vitamin A 219.2% Vitamin C 6.1%

Calcium 91.9% Iron 110.5%

*Based on a 2000 Calorie diet

Coconut Choco Cheesecake Recipe