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Chocolate-Coconut Cheesecake Squares (Chad & Misha)

 

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!
17

Yield

84

servings

Prep

15

min

Cook

60

min

Ready

10

hrs

 

Ingredients

2 cups graham crackers/wafers
finely ground, from 15 rectangles
*
3 cups coconut, shredded, unsweetened (desiccated)
finely shredded, 10 ounces
*
5 ounces semi-sweet chocolate
finely chopped, null, null
1 cup sugar
granulated, plus 3 tablespoons
1 stick butter, unsalted
1/2 cup, cut into 2-inch pieces, plus more for pan
3 large eggs
5 large egg yolks
12 ounces cream cheese
room temperature

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 4567% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 16mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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