4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 tsp. vanilla
1/2 cup coconut milk
2 oz. Baker's Semi-Sweet Chocolate, broken into small pieces
1 cup Cool Whip Whipped Topping (Do not thaw.)
1/2 cup sweetened flaked coconut
1/4 cup sliced almonds, toasted
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How do I make it ?
Heat oven to 325°F.
Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of 9-inch springform pan.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. to 1 hour or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Microwave semi-sweet chocolate and Cool Whip in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.
Kraft Kitchen Tips!
Substitute Baker's Premium 70% Cacao Dark Chocolate for the semi-sweet chocolate.
Substitute 1-1/4 cups chocolate cookie baking crumbs for the crushed chocolate wafer cookies.
Calories From Fat
% Daily Value
Total fat 30 g
Saturated fat 18 g
Cholesterol 130 mg
Sodium 390 mg
Total carbohydrate 28 g
Dietary fibre 1 g
Sugars 23 g
Protein 8 g
16 servings, 1 piece (118 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.