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Coconut Chocolate Cheesecake

Submitted by: Mary on 09/20/2003
2910 views
2.65 avg rating
181 votes
 
 
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Ingredients

1 C Unsweeteend coconut
6 T Splenda granular
3 T Butter, melted
2 Squares (2ozs) Unsweetened baking chocolate
2 T Butter
16 ozs Cream cheese softened
2 C Splenda granular

1/4 t Salt
5 Large eggs
1 1/3 C Unsweetened coconut
1 C Sour cream
4 T Splenda
2 T Brandy

Directions

Combine 1 C coconut, splenda, and butter.



Press onto bottom of 9 inch springform pan.



Bake at 350 F degrees for 8 to 10 minutes.



Melt chocolate and butter over low heat stirring until smooth.



Combine cream cheese, splenda, and salt, mixing at medium speed on electric mixer until well blended.



Add eggs, one at a time, mixing well after each addition.



Blend in chocolate mixture and coconut. Pour over crust.



Bake at 350 F degrees 55 to 60 minutes or until just set in center.



Combine sour cream, splenda, and brandy. Spread mixture over cheesecake.



Bake at 300 F degrees for 5 minutes.



Loosen cake from rim of pan. Cool before removing rim of pan.



Chill overnight.

Servings

12

Calories

5.8

Time to prepare

40 minutes

Difficulty

Easy
 

Comments

Garnish with low carb chocolate shavings and additional unsweetened coconut.
 
 
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