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Ingredients
- Crust
- 1 (8-1/2 oz.) pkg. chocolate wafers, crushed (about 1-1/2 c)
- 1/4 c plus 2 Tbsp. butter or margarine, melted
- Filling
- 3 (8 oz.) pkgs. cream cheese, softened
- 1-1/4 c sugar
- 3 Tbsp. cake flour
- 1/4 tsp. salt
- 4 eggs
- 1 (4 oz.) pkg. sweet baking chocolate, melted
- 1/4 c evaporated milk
- 1 tsp. vanilla extract
- Topping
- 2 tsp cornstarch
- 1/4 c sugar
- 2/3 c evaporated milk
- 1/4 c butter or margarine, melted
- 3/4 c chopped pecans
- 3/4 c flaked coconut
- 1 tsp vanilla extract
Details
Servings 10
Preparation
Step 1
Crust
Combine wafer crumbs and butter, mixing well. Press into bottom and 1-3/4" up sides of a 9" springform pan and set aside.
Filling
1. Beat cream cheese at medium speed of an electric mixer until light and fluffy. Gradually add sugar, flour and salt, mixing well.
2. Add eggs, one at a time, beating well after each addition.
3. Add chocolate, milk, and vanilla; mix well.
4. Spoon into prepared pan; bake at 325 for 1 hour.
5. Remove from oven; cool 15 minutes. Loosen sides from pan with spatula. Cool 30 minutes; remove sides of pan.
6. Spread with topping, leaving about 1-inch of cheesecake showing around edge.
7. Cover; chill 8 hours.
8. Garnish with remaining ingredients, if desired.
Topping
1. Combine cornstarch and sugar in a saucepan.
2. Gradually add milk and butter. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly.
3. Remove from heat; stir in pecans, coconut, and vanilla.
4. Cool.
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