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Coconut Choco Cheesecake Recipe
|Graham cracker crumbs||1 Cup (16 tbs)|
|Margarine||3 Tablespoon, melted|
|Unsweetened chocolate squares||2 Ounce (2 Squares, 1 Ounce Each)|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Flaked coconut||3 1⁄2 Ounce (1 1/3 Cups)|
|Sour cream||1 Cup (16 tbs)|
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
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.