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

Recipe by Cooking Light August 2000


Recipe Summary

16 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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°.

  • 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.

  • 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.

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

Nutrition Facts

314 calories; calories from fat 29%; fat 10g; saturated fat 5.3g; mono fat 3.2g; poly fat 0.8g; protein 9.7g; carbohydrates 46.1g; fiber 1.1g; cholesterol 53mg; iron 1.2mg; sodium 352mg; calcium 128mg.