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    You are in: Home / Recipes / Chocolate-Coconut Cheesecake Squares Recipe
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    Chocolate-Coconut Cheesecake Squares

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    cookiedog's Note:

    Something like a candy bar, this has a fudgy crust with, creamy cheesecake center and is topped with toasted coconut. Please make sure to use unsweetened coconut which will be labeled "desiccated" coconut. From Martha Stewart.

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    Ingredients:

    Serves: 81

    Yield:

    panful

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
    2. 2
      Stir together graham cracker crumbs and 2 cups coconut.
    3. 3
      Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
    4. 4
      Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
    5. 5
      Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
    6. 6
      Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
    7. 7
      Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
    8. 8
      Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts. Serve immediately, or refrigerate in an airtight container for up to 1 week.

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    Ratings & Reviews:

    • on May 30, 2010

      55

      I made this for sharing with a group ;my other half attends each week, but held back 1/3 of them just for the 2 of us to enjoy ~ I do need my chocolate fix most every day, so . . . Really enjoyed the chocolate & coconut combo & then, with the cream cheese, my enjoyment was just another notch or two higher yet! Very, very nice! Thanks for posting the recipe! [made & reviewed while on tour in Germany with ZWT6]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate-Coconut Cheesecake Squares

    Serving Size: 1 (24 g)

    Servings Per Recipe: 81

    Amount Per Serving
    % Daily Value
    Calories 118.8
     
    Calories from Fat 88
    74%
    Total Fat 9.8 g
    15%
    Saturated Fat 7.3 g
    36%
    Cholesterol 28.5 mg
    9%
    Sodium 32.3 mg
    1%
    Total Carbohydrate 7.6 g
    2%
    Dietary Fiber 1.7 g
    6%
    Sugars 4.6 g
    18%
    Protein 1.7 g
    3%

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