Desserts

 

 

LAYERED COCONUT CHOCOLATE CHEESECAKE

 

MAKES ONE 9-INCH CHEESECAKE

 

 

Ingredients

 

1 cup chocolate wafer cookie crumbs (about 20 wafers)

1 cup finely chopped pecans

2 tablespoons sugar

¼ cup margarine or butter, melted

3 (8-ounce) packages cream cheese, softened

3 eggs

2 tablespoons flour

1 (15-ounce) can Coco Lopez ® Cream of Coconut

2 (1-ounce) squares semi-sweet chocolate, melted

 

Instructions

 

Preheat oven to 300 degrees F. Combine crumbs, pecans, sugar and margarine;

press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese

until fluffy. Add eggs and flour, beating until smooth. Gradually beat in cream of

coconut. Reserve 1 ½ cups cheese mixture; stir in melted chocolate into reserved

mixture.  Pour chocolate mixture into prepared pan. Slowly pour remaining cheese

mixture over chocolate layer; swirl if desired. Bake 1 hour or until firm around edges

and still soft in the center; turn off oven. Leave cheese-cake in oven 1 hour. Carefully

loosen top of cheesecake from edge of pan with knife tip. Cool. Chill thoroughly.

Remove side of pan. Garnish as desired. Refrigerate leftovers.