Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Grand Prize WinnerThis filling requires a 10-inch springform pan.

Darlene Evans, Birmingham, Alabama
Recipe by Southern Living December 1998

Gallery

Recipe Summary

Yield:
10 to 12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.

    Advertisement
  • Bake at 350° for 8 minutes. Cool.

  • Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in coconut, milk chocolate morsels,1/2 cup almonds, and vanilla. Pour into pan.

  • Bake at 350° for 1 hour. Cool on a wire rack.

  • Place semisweet morsels in a zip-top plastic bag; seal. Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cheesecake.

  • Cover and chill 8 hours. Chill up to 5 days, if desired. Garnish, if desired.

  • NOTE: For testing purposes only, we used Nabisco chocolate wafers.

Advertisement
Advertisement