Chocolate Coconut Cheesecake Squares Recipe

How to Make Chocolate Coconut Cheesecake Squares

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9x9 inch baking pan.
3. Line the pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Butter the parchment.
4. In a medium bowl, combine 1 ½ cups graham cracker crumbs and 2 cups desiccated coconut.
5. In a heatproof bowl set over a pan of simmering water, melt 6 ounces of semi-sweet chocolate and 3 tablespoons granulated sugar, stirring until smooth.
6. Remove from heat; stir in 4 tablespoons (½ stick) unsalted butter until melted and combined.
7. Whisk in 1 large egg until well incorporated.
8. Stir the melted chocolate mixture into the coconut-cracker crumb mixture until evenly moistened.
9. Press the mixture firmly into the prepared pan and bake for 10 minutes.
10. Remove from oven and let cool completely on a wire rack.
11. While the crust cools, prepare the cheesecake filling. Using a stand mixer fitted with the whisk attachment, beat 16 ounces (2 packages) cream cheese and 1 cup granulated sugar on high speed until smooth and fluffy (about 5 minutes).
12. Reduce speed to medium; add 2 large egg yolks and 2 large eggs, one at a time, mixing well after each addition.
13. Scrape down the sides of the bowl and beat on medium-high speed until completely smooth (about 3 minutes).
14. Pass the batter through a fine-mesh sieve into a clean bowl to remove any lumps.
15. Pour the cheesecake filling evenly over the cooled crust.
16. Sprinkle the remaining 1 cup desiccated coconut evenly over the top.
17. Bake for 40-45 minutes, rotating the pan halfway through, until the top is set and the coconut is golden brown.
18. Let cool completely in the pan on a wire rack.
19. Refrigerate, loosely covered, for at least 4 hours, or preferably overnight.
20. To serve, run a sharp knife around the edges of the pan and lift the cheesecake out using the parchment paper overhang.
21. Cut into 1-inch squares, wiping the knife clean between cuts. Serve and enjoy!