Monday, August 16, 2010

EASY CHOCOLATE CHIP COCONUT CHEESECAKE

CRUST:
1 box yellow cake mix
1/3 cup softened butter
1/2 cup coconut

Blend the dry cake mix, coconut, and butter together until the mixture is crumbly. Lightly press onto the bottom of a springform pan that has been sprayed with a nonstick cooking spray.

FILLING:
2 tsp vanilla
1 can (14-oz) sweetened condensed milk
3 eggs
1 pkg (8-oz) cream cheese, softened
1 cup chocolate chips, divided
1 tsp all-purpose flour

Mix the vanilla, milk, eggs, and cream cheese together well. Toss 1/2 cup of the chocolate chips with the flour to coat then add to the cream cheese mixture. Pour mixture into the pan atop the cake mix mixture crust. Sprinkle the remaining 1/2 cup of chocolate chips over the top of batter.

Bake cake in a preheated 300 degree oven for 1 hour. Allow to cool.

TOPPING:
1 cup sour cream
1/4 cup sugar
1 tsp vanilla extract

Mix topping ingredients together and spread over the cooled cheesecake. Refrigerate overnight before cutting to serve.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.