PINA COLADA CHEESECAKE
I took this recipe from a magazine several years ago. I love anything with coconut and pineapple and this is one of my favorite cheesecakes! -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired., ,
Nutrition Facts : Calories 448 calories, Fat 26g fat (16g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 9g protein.
CHOCO-COLADA CHEESECAKE
Coconut and chocolate team up in the filling of this impressive cheesecake, which also has a chocolate cookie crust. Begin making the cake a day before serving.
Provided by malinda sargent @GREEKROSE2005
Categories Cakes
Number Of Ingredients 14
Steps:
- For Crust: Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with heavy-duty foil. Combine cookie crumbs and butter in medium bowl; mix to blend. Press crumb mixture onto bottom and 1 inch up sides of prepared pan. Bake crust until firm to touch, about 8 minutes. Cool crust completely. Reduce oven temperature to 325°F. For Filling: Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar, beating until blended. Beat in flour. Add eggs 1 at a time, beating to blend after each addition. Beat in cream and both extracts. Stir in 2 cups coconut. Transfer filling to crust. Drizzle melted chocolate over filling. Using small knife, swirl chocolate and coconut batter together on surface, forming decorative pattern. Place cake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cake pan. Bake cake until just set in center and firm around edges, about 1 hour 15 minutes. Remove cake from water. Cool on rack. Cut around pan sides to loosen cake. Cover cake with plastic and refrigerate overnight. Let stand at room temperature 30 minutes before serving. Release springform pan sides. Transfer cake to platter. Sprinkle additional coconut around top edge of cake.
CHOCO-COLADA CHEESECAKE
Categories Cake Mixer Chocolate Dessert Bake Cream Cheese Coconut Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 14
Steps:
- For Crust:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with heavy-duty foil. Combine cookie crumbs and butter in medium bowl; mix to blend. Press crumb mixture onto bottom and 1 inch up sides of prepared pan. Bake crust until firm to touch, about 8 minutes. Cool crust completely. Reduce oven temperature to 325°F.
- For Filling:
- Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar, beating until blended. Beat in flour. Add eggs 1 at a time, beating to blend after each addition. Beat in cream and both extracts. Stir in 2 cups coconut.
- Transfer filling to crust. Drizzle melted chocolate over filling. Using small knife, swirl chocolate and coconut batter together on surface, forming decorative pattern. Place cake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cake pan. Bake cake until just set in center and firm around edges, about 1 hour 15 minutes.
- Remove cake from water. Cool on rack. Cut around pan sides to loosen cake. Cover cake with plastic and refrigerate overnight. Let stand at room temperature 30 minutes before serving.
- Release springform pan sides. Transfer cake to platter. Sprinkle additional coconut around top edge of cake.
CHOCOLATE-ALMOND CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 350 degrees F.
- For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
- For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
- For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
- Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
- Serve cold, with a dusting of powdered sugar if desired.
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CHOCOLATE CHEESECAKE RECIPE | KING ARTHUR BAKING
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4.5/5 (132)Calories 350 per servingTotal Time 2 hrs 10 mins
- Preheat the oven to 375°F. Lightly grease a 9" springform pan., To make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here.
- If desired, set aside about a tablespoon of the crumbs to garnish the finished cake., Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly.
- Place the pan on a baking sheet, to catch any potential drips of butter., Bake the crust for 15 minutes.
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- Position rack in the center of the oven and preheat to 350F. Butter a 9-inch springform pan and wrap the outside with heavy duty aluminum foil making sure it will be watertight (no seams). Have a deep-sided pan which is larger than the springform pan ready which will be used for a water bath. Crush chocolate wafers into crumbs using either a food process or by hand. Combine the cookie crumbs and melted butter. If you used a food processor to make the crumbs, just add the butter into the crumb and pulse a few times to combine. Press the crumb mixture evenly into the bottom of the springform pan and an inch up the sides. Bake for 8 minutes. Set aside on a rack to cool.
- Melt the chocolate chips in the microwave or over a double boiler just until melted. Set aside. Beat the cream cheese in a stand mixer until smooth. Add in sugar and beat until incorporated and smooth, stopping mixer to scrape down sides and beater. Add in flour. Beat to blend. Add eggs one at a time, beating until incorporated. Add cream and both extracts. Scrape down sides of bowl and beaters. Mix to combine. Using a large spoon or spatula, stir the flaked coconut into the batter. Pour the filling into the crust. Using a clean spoon, drizzle the melted chocolate over the top of the filling. Use a sharp knife or chopstick (which works better) to swirl the chocolate through the top of the filling, leaving a marbled pattern.
- Put the cake pan into the larger pan and fill the larger pan with boiling or very hot tap water about 2 inches up the side of the pan. This is generally more easily accomplished if you’ve sat the pans onto the oven rack first but you have to work fast. Bake the cheesecake 1 hour and 15 minutes. Check after one hour. If it’s firm – no jiggle – remove then. Otherwise, go the full time. Remove from the oven and carefully from the water bath. Remove the foil - keeping your oven mitts on - and set onto a cooling rack until completely cooled (a few hours if possible). Once cooled to room temperature, wrap the cake (still in the springform pan) in plastic wrap and refrigerate several hours, preferably overnight.
- When you are ready to serve, loosen the sides of the springform pan and remove. I leave the pan bottom and place the whole thing on a cake platter. This cheesecake is rich so slices can be thin. Store leftovers in the refrigerator. It does freeze okay but needs to defrost overnight in the fridge.
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