Cheesecake Factory Chocolate Coconut Cream Cheesecake

By KSmitherman

Ingredients

• Filling for Cheesecake Factory Original Cheesecake
• 15 chocolate chip macaroons, crushed[2]
• 15 chocolate wafers, crushed
• 1/2 cup melted butter
• 1/2 cup chocolate chunks
• 5 egg yolks[3]
• 1 cup shredded coconut
• 1 1/2 cups whole milk
• 1/2 cup sugar
• 2 tablespoons corn starch
• 1/2 teaspoon vanilla
• Toasted coconut topping
• Chocolate shavings
• Whipped cream topping

Details

Servings 1
Adapted from copycatrecipeguide.com

Preparation

Step 1

How to Make Cheesecake Factory Chocolate Coconut Cream Cheesecake - Copycat Recipe Guide

How to Make Cheesecake Factory Chocolate Coconut Cream Cheesecake

Cheesecake Factory Chocolate Coconut Cream Cheesecake costs more than $45 if you order it from the company, but with this Cheesecake Factory Chocolate Coconut Cream Cheesecake recipe you can make a very similar version in your kitchen at home. Just like the

This is a fairly complex dessert, and there are many steps in the preparation process. However, the result is an impressive, upscale dessert that will wow friends and family at special occasions. In addition, the steps themselves are all pretty simple.

Heat the oven to 350 degrees.

Mix 1/4 cup melted butter with chocolate wafers, and mix together with your hands.

Press the chocolate cookie mixture into the bottom of a 9-inch cake pan.

Press the macaroon mixture on top, going up the sides slightly.

Make the filling, stirring in the chocolate chunks at the end.

Pour into the crust and bake for 55-65 minutes or until center is on the firm side.

To start the custard, mix the corn starch and 1/4 cup whole milk in a small bowl until dissolved.

Mix the rest of the milk, vanilla and sugar in a heavy-bottomed saucepan, and heat on medium.

Beat the egg yolks lightly.

When milk is heated, add cornstarch mixture and heat until thickened.

Add a small amount of hot mixture to the egg yolks, whisk, and then whisk the entire cornstarch mixture into the pan.

Pour into a bowl, stir in shredded coconut, and cool in the refrigerator.

To simplify the recipe, consider forgoing the coconut custard in instead adding 1 cup of shredded coconut to whipped cream topping and covering the cake with this instead.

Add to the recipe by sprinkling some almond slivers on top, if desired.

Make the toasted coconut yourself by spreading shredded coconut on a baking sheet and baking at 350 for 5 to 10 minutes.