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Coconut Chocolate Cheesecake

Coconut Chocolate Cheesecake


  • 1 c Graham Cracker Crumbs
  • 3 TB Sugar
  • 3 TB Margarine, Melted
  • 2 oz. Unsweetened Baking Chocolate
  • 2 TB Margarine
  • 16 oz. Cream Cheese, Softened
  • 1 1/4 c Sugar
  • 1/4 tsp. Salt
  • 5 Large Eggs
  • 1 1/3 c Flaked Coconut (3.5 oz. Can)
  • 1 c Sour Cream
  • 2 tb Sugar
  • 2 tb Brandy


  1. Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F. for 10 minutes.
  2. Melt chocolate and margarine over low heat; stirring until smooth.
  3. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended.
  4. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust.
  5. Bake at 350 degrees F. for 55 to 60 minutes or until set.
  6. Combine sour cream, sugar and brandy; spread over cheesecake.
  7. Bake at 300 degrees F. for 5 minutes.
  8. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

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