With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams. Be sure to use unsweetened dried coconut, sometimes labeled “desiccated." These are so yummy. And the recipe makes a boat load – so be prepared to win over friends and neighbors by sharing these delicious treats!
YIELD
84 servingsPREP
15 minCOOK
60 minREADY
10 hrsIngredients
Directions
Preheat oven to 350℉ (180℃).
Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
Stir together graham cracker crumbs and 2 cups coconut.
Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water.
Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
Stir chocolate mixture into coconut mixture. Press evenly into prepared pan.
Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes.
Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined.
Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth.
Pour over cooled crust.
Sprinkle remaining cup coconut evenly over the top.
Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes.
Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
Run a sharp knife around edges of pan, and use parchment to lift out cheesecake.
Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.
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