Choco-Colada Cheesecake

Choco-colada Cheesecake Recipe

No Photo

Have you made this?

 Share your own photo!

malinda sargent

By
@GREEKROSE2005

Coconut and chocolate team up in the filling of this impressive cheesecake, which also has a chocolate cookie crust. Begin making the cake a day before serving.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12

Ingredients

  • ·
    crust
  • ·
    2 cups (about 7 1/2 ounces) chocolate wafer cookie crumbs
  • ·
    6 tablespoons (3/4 stick) unsalted butter, melted
  • ·
    filling
  • ·
    6 ounces semisweet chocolate, chopped
  • ·
    4 8-ounce packages cream cheese, room temperature
  • ·
    1 1/4 cups plus 2 tablespoons sugar
  • ·
    2 tablespoons all purpose flour
  • ·
    4 large eggs, room temperature
  • ·
    2 tablespoons whipping cream
  • ·
    2 teaspoons vanilla extract
  • ·
    1/2 teaspoon almond extract
  • ·
    2 cups (lightly packed) sweetened shredded coconut
  • ·
    additional sweetened shredded coconut

How to Make Choco-Colada Cheesecake

Step-by-Step

  1. For Crust:
    Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with heavy-duty foil. Combine cookie crumbs and butter in medium bowl; mix to blend. Press crumb mixture onto bottom and 1 inch up sides of prepared pan. Bake crust until firm to touch, about 8 minutes. Cool crust completely. Reduce oven temperature to 325°F.
    For Filling:
    Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar, beating until blended. Beat in flour. Add eggs 1 at a time, beating to blend after each addition. Beat in cream and both extracts. Stir in 2 cups coconut.
    Transfer filling to crust. Drizzle melted chocolate over filling. Using small knife, swirl chocolate and coconut batter together on surface, forming decorative pattern. Place cake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cake pan. Bake cake until just set in center and firm around edges, about 1 hour 15 minutes.
    Remove cake from water. Cool on rack. Cut around pan sides to loosen cake. Cover cake with plastic and refrigerate overnight. Let stand at room temperature 30 minutes before serving.
    Release springform pan sides. Transfer cake to platter. Sprinkle additional coconut around top edge of cake.

Printable Recipe Card

About Choco-Colada Cheesecake

Course/Dish: Cakes Chocolate




Show 2 Comments & Reviews

14 Irresistible Pound Cake Recipes

14 Irresistible Pound Cake Recipes

Kitchen Crew @JustaPinch

If you’re dieting, you’re going to want to look away. These pound cake recipes are not for the faint of heart or those opposed to a special treat. There’s something...

The Only 20 Peach Recipes You'll Ever Need

The Only 20 Peach Recipes You'll Ever Need

Kitchen Crew @JustaPinch

These recipes definitely aren't the pits. Here are some of our favorite peach recipes on Just A Pinch - we promise they're delicious!

Mama Seward's Strawberry Cake Recipe

Mama Seward's Strawberry Cake

Kitchen Crew @JustaPinch

The absolute best strawberry cake recipe ever! Everyone loves this easy strawberry cake made with fresh strawberries - so moist and so mouth-watering delicious, this will be your new go-to...