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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Coconut-Chocolate-Almond Cheesecake Recipe

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This recipe for Coconut-Chocolate-Almond Cheesecake is from Holly Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups crumbs from Nabisco chocolate wafer cookies (28 to 30 cookies)
3 tbsp. sugar
1/4 cup butter melted
4 8 oz. packages cream cheese softened
3 large eggs
1 cup sugar
1 14 oz. package flaked coconut
1 11.5 oz. package milk chocolate morsels
1/2 cup slivered almonds toasted
1 tsp. vanilla extract
1/2 cup (3 oz.) semisweet chocolate morsels
Garnish: toasted chopped almonds
Directions:
Directions:
Preheat oven to 350º. Stir together first 3 ingredients and press into the bottom of a 10-inch spring-form pan. Bake at 350º for 8 minutes. Cool. Beat cream cheese, eggs, and 1 cup sugar with a mixer until fluffy. Stir in coconut and next 3 ingredients. Pour into the baked crust and bake at 350º for 1 hour. Cool on a wire rack. Place semisweet morsels in a zip top bag and seal. Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner of the bag and drizzle the chocolate over the cheesecake. Cover and chill for 8 hours. Garnish if desired.
Personal Notes:
Personal Notes:
Can be stored in the refrigerator for up to 5 days.

 

 

 

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