16 servings (serving size: 1 wedge)

Spread the coconut-pecan caramel topping over the cooled cheesecake, almost like frosting on a cake.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse until combined. Add butter; pulse 3 times or until the mixture resembles coarse meal. With processor on, pour ice water through chute, processing just until blended (do not form a ball). Press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 8 minutes or until lightly browned. Cool on a wire rack. Reduce oven temperature to 325°.

Step 3

To prepare filling, combine cocoa, fudge topping, and milk in a small bowl. Beat cheeses at high speed of a mixer until smooth. Add 1 1/2 cups sugar, 3 tablespoons flour, and extracts. Add eggs and egg whites, 1 at a time, beating well after each addition. Add chocolate mixture; beat well.

Step 4

Pour cheese mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run knife around outside edge. Cool to room temperature.

Step 5

To prepare the topping, combine caramel sundae topping, chopped pecans, and toasted coconut; spread over cheesecake. Cover cheesecake, and chill at least 8 hours.

Ratings & Reviews

lauravt's Review

March 16, 2013
Has anyone tried this recipe??? I need a good recipe for a birthday celebration at work, but am hesitant to try one that has no ratings.