Chocolate Coconut Cheesecake
User Reviews
5.0
3 reviews
Excellent
Chocolate Coconut Cheesecake
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A decadent chocolate cheesecake on a chocolate cookie and coconut base, topped with chocolate ganache and toasted coconut.
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Ingredients
- 9 ounces chocolate wafer cookies
- ½ teaspoon cinnamon
- ⅓ cup flaked coconut
- 6 tablespoons unsalted butter room temperature
- 32 ounces cream cheese (4 8-ounce packages) room temperature
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 4 large eggs
- 1 cup sour cream
- 8 ounces semisweet chocolate melted
For the Chocolate Ganache:
- ¼ cup heavy cream
- 4 ounces chopped semisweet chocolate (or semisweet chocolate chips)
For the Toasted Coconut:
- ½ cup coconut
Instructions
- Preheat the oven to 325 degrees.
- In a food processor, pulse cookies until finely ground. Add butter, coconut, and 1/2 tsp. cinnamon. Pulse again to combine.
- Transfer the cookie mixture to a 9-inch springform pan. Press firmly into the bottom of the pan. Place the pan on a baking sheet and cook for 10 minutes. Set aside.
- Wipe out the bowl and blade of the food processor. Add cream cheese, sugar, cinnamon, and salt. Process until smooth. With motor running, add eggs, then sour cream, then melted chocolate. Blend filling until smooth, scraping down sides of bowl if needed (Note: you need a large food processor for this. A stand or handheld mixer works just as well.)
- Pour the filling onto the crust and bake just until set, 1 hour. Turn oven off and let the cheesecake sit 1 hour in the oven without opening the door (helps prevent cracking).
- Remove the cheesecake and run a knife around the edge of the pan (also helps prevent cracking). Leave in pan and cool completely on wire rack. Cover loosely and refrigerate at least 6 hours or overnight.
- Prepare toasted coconut: Spread coconut on a sheet pan. Bake at 350 degrees for about 5 minutes. Watch carefully since coconut burns easily. When you start to smell the coconut, remove it from the oven immediately.
- Prepare the chocolate ganache. In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Stir until melted. Set aside until thickened - about 3 to 5 minutes.
- Remove sides of the springform pan. Spread ganache in the center of the cheesecake. Top with toasted coconut. Let the ganache set before serving.
- Cut with a sharp knife run under hot water.
Notes
Nutrition Information
Show Details
Serving
1
Calories
733kcal
(37%)
Carbohydrates
52g
(17%)
Protein
10g
(20%)
Fat
55g
(85%)
Saturated Fat
31g
(155%)
Trans Fat
1g
Cholesterol
172mg
(57%)
Sodium
530mg
(22%)
Potassium
389mg
(11%)
Fiber
4g
(16%)
Sugar
37g
(74%)
Vitamin A
1479IU
(30%)
Vitamin C
1mg
(1%)
Calcium
136mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 733 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 733kcal | 37% |
| Carbohydrates | 52g | 17% |
| Protein | 10g | 20% |
| Fat | 55g | 85% |
| Saturated Fat | 31g | 155% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 530mg | 22% |
| Potassium | 389mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 37g | 74% |
| Vitamin A | 1479IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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