Ingredients
The following ingredients have 6 Servings
- Crust:
- 1/2 cup toasted coconut chips plus extra for garnish (I use Dang Toasted Coconut Chips)
- 1 cup graham cracker crumbs
- 1 tsp. Rodelle vanilla extract
- 5 Tbsp. unsalted butter (melted)
- Cheesecake Filling:
- 16 oz. cream cheese
- 3/4 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 Tbsp. all-purpose flour
- 1/2 tsp. kosher salt
- 1 Rodelle vanilla bean (seeds removed)
- 1 tsp. Rodelle vanilla extract
- Chocolate Ganache:
- 8 oz. semisweet chocolate chips
- 1/2 cup heavy cream
Instruction
- Preheat oven to 325 degrees.
- In a food processor pulse toasted coconut chips until finely chopped.
- In a medium bowl, combine coconut, graham crackers, vanilla extract and melted butter.
- Mix together with a fork until incorporated.
- Press 1/4 cup crumbs into the bottom of each tin.
- In the bowl of a stand mixer fitted with paddle attachment beat cream cheese and sugar until smooth and creamy, about 2 minutes.
- Add eggs and egg yolk, one at a time with the mixer running, scraping down the sides of the bowl after each addition.
- Stir in flour, salt, vanilla bean seeds and vanilla extract until smooth and just combined.
- Pour filling into crusts, smooth tops and bake at 325 degrees for 20-25 minutes until centers have set.
- Cool to room temperature in cheesecake pan. Continue to chill in refrigerator for an hour.
- Once cooled remove from pan and place on serving platter.
- For the chocolate ganache: Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until melted and smooth, stirring often.
- Top each cheesecake with melted chocolate and sprinkle with toasted coconut chips if desired.
