Creamy coconut cheesecake over a chocolate macaroon crust.
I think that may have been the longest week ever! Tell me this isn’t how the entire month is going to roll.
I shouldn’t want time to go so fast, just this weekend my baby boy will be five. Five! I feel like I just came back from mat leave two seconds ago. How is it even possible this tiny human will be in School soon?
Kindergarten in the fall! We’ll discuss that at a later date when I’m ready to believe it.
Moving on to subjects I do believe in. Friday and Cake!
This week I wanted to use up some partial bags of this and that lying around in my cupboards. Starting to look a little hoarder-ish around here! With all the coconut I found, this chocolate macaroon cheesecake happened.
It starts with a chocolate macaroon base and a creamy layer of coconut cheesecake using cream of coconut. I was happy to see the cans in my store have been replaced by a squeeze bottle. Squeezing is much faster and less messy than fooling around with a can opener. They can be found down the isle with the drink mixes. Pina Colada anyone?
To top it all off I melted some chocolate chips and swirled them right in. It never hurts to add a final layer of chocolate!
My old favorite, the chocolate covered cherry cheesecake has been replaced with this one. Deeeelicious!
- 2 ounces semisweet chocolate
- 2 tbsp butter
- ¼ cup sugar
- 1½ cups shredded coconut
- 3 (8-ounce) packages cream cheese, softened
- ½ cup sugar
- 3 eggs
- 2 tbsp flour
- 1¼ cups cream of Coconut
- ¼ cup semi-sweet chocolate chips, melted
- Preheat the oven to 325 degrees and lightly coat a 9 inch spring pan with cooking spray.
- Melt the chocolate and butter in a sauce pan. Stir in the coconut and sugar.
- Press the mixture into the spring form pan.
- Bake at 325 degrees for 12 minutes and remove from the oven. Reduce the heat to 300 degrees.
- Meanwhile beat the cream cheese and sugar until light and fluffy.
- Add the eggs, flour and cream of coconut. Mix until thoroughly combined.
- Pour the cheesecake mixture over the crust.
- Melt the chocolate chips and drizzle over the cheesecake. Run a knife through the chocolate to swirl.
- Bake the cheesecake for 1 hour. Turn the heat off and leave the door shut for another hour.
- Cool completely. Overnight is best.
This looks divine! I love coconut and chocolate together. I have a son who will be 5 soon…it scares me how fast this happened. I love seeing him grow into such a big boy, but I’m so sad he’s not my little guy anymore.
There’s something so special about little boys. 🙂
Craving a slice of this cheesecake right now – it looks incredibly delicious and decadent!
Thanks Thalia! We’ll be eating the last two pieces tonight. I’ll think of you!
Sounds amazing…chocolate and coconut is a combo that has been growing on me the past couple years and is quickly becoming one of my favourites! Pinned – now to make up a reason to make it 🙂
Looks beautiful. I bought the ingredients and planned to make it tonight but am i missing something? Crust ingredients say sugar but crust directions says salt. Which one is it?
Sugar 🙂