coconut chocolate almond cheesecake
Picture and recipe are from Southern Living Cookbook 1998 Annual Recipes. This is a scrumdillicious cheesecake recipe. If you are a chocoholic like me, you will love it. It always goes over well when you have company over.
prep time
35 Min
cook time
1 Hr 10 Min
method
---
yield
12 serving(s)
Ingredients
- 1 1/2 cups chocolate wafer cookie crumbs 28 to 30 cookies
- 3 tablespoons sugar
- 1/4 cup melted butter
- 4 (8oz) packages cream cheese, softened
- 3 large eggs
- 1 cup sugar
- 1 package (14 oz) angel flaked coconut
- 1 package milk chocolate morsels (11.5 oz)
- 1/2 cup slivered almonds, toasted
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- GARNISH
- TOASTED CHOPPED ALMONDS
How To Make coconut chocolate almond cheesecake
-
Step 1Stir together first 3 ingredients; press mixture into bottom of a 10 inch spring form pan.
-
Step 2Bake at 350 degrees for 8 minutes, cool
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Step 3Beat cream cheese, eggs and one cup sugar at medium speed with an electric mixer until fluffy. Stir in coconut and next 3 ingredients. Pour into prepared crust and bake at 350 degrees for one hour. Cool on wire rack.
-
Step 4Place semi sweet chips in a zip lock bag and submerge in hot water until chips are melted. Snip a hole in the corner of the bag and drizzle chocolate over the top of the cheesecake. Cover and chill for 8 hours..
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