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Coconut and Chocolate Cheesecake

By thebakingpan.com
  • minutes
  • Serves

INGREDIENTS

1 tbsp

unsalted butter, melted, for preparing pan

1 cup

shredded or flaked sweetened coconut, toasted

1 1/4 cups

Chocolate Cookie crumbs, finely ground (Use about 2 cups or 6 ounces of cookie such as Nabisco Famous Chocolate Wafers, or the chocolate cookie portion of Oreo cookies)

1 oz

bittersweet or semisweet chocolate, coarsely chopped

1 tbsp

unsalted butter, room temperature

1 tbsp

water

4 8 ounce packages

cream cheese, room temperature

1 cup

granulated sugar

1 tbsp

light or dark rum or orange juice

2 1/2 tsp

pure vanilla extract

1/4 tsp

coconut extract

2 tbsp

all-purpose flour

5

large eggs

2/3 cup

canned cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using

6 1/2 oz

bittersweet or semisweet chocolate, coarsely chopped

1 oz

unsweetened baking chocolate, coarsely chopped

2/3 cup

canned cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using

2 tbsp

light or dark rum or orange juice

1/8 tsp

coconut extract

About ½ cup shredded or flaked sweetened coconut, toasted