6 Reviews

I made this cheesecake for a superbowl party and it was outstanding!! The only thing that I changed was to use 1 tsp of natural coconut extract instead of almond extract. I also thought next time I might try making this with a chocolate crust. Great recipe! Thanks for posting. It really did come out perfect!

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TaterBug! :) February 12, 2008

By far the best Cheesecake I've ever had! It also freezes, and thaws, extremely well for travel or shipping. ORBaker, you are truly a marvel!

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tzaream February 06, 2008

Now this recipe was the big hit to my Sunday dinner...such a smooth rich cheesecake...a big hit...

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CIndytc January 28, 2008

Very good receipe!!! The crust has a flavorful crunch - To toast the coconut, I threw 2 cups Baker's coconut in a pan, and toasted it for 10 -15 mins on medium high. The Coco Lopez keeps the batter very moist. My only change was to add a little more whipping cream to the chocolate sauce to liquidify it.

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Cristina Barry January 02, 2008

I made this recipe (exactly as written) for the holidays, and it got RAVE reviews! I was worried that the coconut was going to be overwhelming, but the flavor combination was absolutely perfect, and the texture was phenomenal! Will definitely keep this one for future use!!!!!

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girlaugust December 26, 2007

Great cheesecake. It's a little time consuming to put together, but well worth the effort. Thanks for the great recipe gibblet

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gibblet April 30, 2005
Almond Joy Cheesecake