Chocolate Coconut Cheesecake Recipe
Chocolate Coconut Cheesecake is a decadent dessert you won't be able to resist. The combination of creamy chocolate and sweet coconut is a match made in heaven. The cheesecake itself is light and fluffy with a slight crunch from the bottom layer of crunchy graham crackers. The topping is a luscious layer of melted chocolate and sweet, shredded coconut. This delicious dessert is sure to be a hit at your next gathering.
Description
This Chocolate Coconut Cheesecake is a unique and delicious dessert that is sure to please. It features a creamy, light, and fluffy cheesecake layer that is topped with a rich layer of melted chocolate and sweet shredded coconut. The bottom layer is a crunchy graham cracker crust that adds a delightful texture. The combination of chocolate and coconut is a classic pairing that will have your guests begging for more.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar
For the cheesecake:
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup shredded coconut
For the topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup shredded coconut
Equipment
For this recipe, you will need the following equipment:
- 9-inch springform pan
- Food processor
- Electric mixer
- Spatula
- Small mixing bowl
- Double boiler
Instructions
1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray.
2. In a food processor, pulse graham crackers until they are finely ground. Add melted butter and sugar. Pulse until ingredients are combined. Press mixture into the bottom of the springform pan.
3. In a large mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating until combined. Add vanilla extract, cocoa powder, and shredded coconut. Beat until ingredients are completely incorporated.
4. Pour cheesecake batter into prepared springform pan. Bake for 30 minutes or until the center of the cheesecake is set. Allow cheesecake to cool completely before adding topping.
5. In a double boiler, melt chocolate chips, stirring until smooth. Spread melted chocolate over cooled cheesecake and sprinkle with shredded coconut. Refrigerate cheesecake for at least 4 hours before serving.
Notes
For a lighter cheesecake, you can use low-fat cream cheese. To add more flavor to the cheesecake, you can add 1/4 teaspoon of coconut extract to the batter. You can also add chopped, toasted almonds or macadamia nuts to the topping for a crunchy texture.
Nutrition
This Chocolate Coconut Cheesecake is a decadent and indulgent dessert. One serving of this cheesecake contains approximately 400 calories, 21 grams of fat, 43 grams of carbohydrates, 4 grams of protein, and 2 grams of fiber. While this cheesecake is not a health food, it can be a great occasional treat. Enjoy!
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