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Chocolate Coconut Cheesecake
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Chocolate Coconut Cheesecake

5 Hr(s) 5 Min(s)
25 Min(s) Prep
4 Hr(s) 40 Min(s) Cook
What You Need
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10 servings
Original recipe yields 10 servings
1 cup chocolate wafer cookie crumbs
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 Tbsp. milk
1/2 tsp. vanilla
3 egg s
1 square BAKER'S Unsweetened Chocolate, melted
KRAFT Chocolate Topping
BAKER'S ANGEL FLAKE Coconut
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Let's Make It
1
Crust: MIX crumbs, butter and sugar; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.
2
Filling: BEAT cream cheese, sugar, milk and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in melted chocolate; pour over crust.
3
Bake 40 minutes. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with topping and coconut.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 to 12
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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