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Ingredients
- Oreo Crust:
- Ground up a package of cookies (type with icing in between).
- Add melted butter till it looks dry but holds a shape when pressed.
- Filling:
- 1/2 cup Cocoa
- 1/2 cup Hot Fudge topping (15.5 oz plastic smuckers)
- 1/4 cup Milk
- 3 1/2-8 oz soften cream cheese (room temperature)
- 1 1/2 cups Sugar
- 3 Tbsp Flour
- 2 tsp Vanilla Extract
- 1/4 tsp Coconut Extract
- 2 Lrg Eggs
- 2 Lrg egg whites only
- Topping:
- 2/3 cup Carmel Topping (for ice cream)
- 1/3 cup Chopped Pecans
- 1/3 cup Flaked coconut (toasted)**
Details
Adapted from bing.com
Preparation
Step 1
Mix cocoa, fudge topping, & cream cheese together till smooth. Add eggs, egg whites, & milk, beat till smooth. Add rest of ingredients till smooth. Pour into pan.
Bake at 325 for 65 minutes- till cake is almost set. Cheesecake is done when the center barely moves (center meaning the size of half dollar piece). Remove, heat will cause center to set.
Topping:
Combine toasted coconut with other ingredients & spread on cooled cake. This cheesecake gains full flavor after 24 hours of refrigeration.
*** Toasted Coconut Flakes—Heat oven 400 and bake for 8 minutes- till lightly brown.
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