Coconut-Chocolate-Almond Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Grand Prize Winner Ingredients:
1 1/2 cups chocolate wafer cookie crumbs (28 to 30 cookies) |
3 tablespoons sugar |
1/4 cup butter or margarine, melted |
4 (8-ounce) packages cream cheese, softened |
3 large eggs |
1 cup sugar |
1 (14-ounce) package flaked coconut |
1 (11.5-ounce) package milk chocolate morsels |
1/2 cup slivered almonds, toasted |
1 teaspoon vanilla extract |
1/2 cup semisweet chocolate morsels |
garnish: toasted chopped almonds |
Directions:
1. Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
2. Bake at 350° for 8 minutes. Cool.
3. Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in coconut, milk chocolate morsels,1/2 cup almonds, and vanilla. Pour into pan.
4. Bake at 350° for 1 hour. Cool on a wire rack.
5. Place semisweet morsels in a zip-top plastic bag; seal. Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cheesecake.
6. Cover and chill 8 hours. Chill up to 5 days, if desired. Garnish, if desired.
7. NOTE: For testing purposes only, we used Nabisco chocolate wafers.
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