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chocolate chip cookie cream cheese egg coconut coffee vanilla semi-sweet chocolate chips sugar pecans semi-sweet chocolate chips
Viewed: 18 - Published at: 5 years agoIngredients
- 1 (18 ounce) package refrigerated chocolate chip cookie dough
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 12 cup coconut
- 2 tablespoons brewed coffee
- 1 teaspoon vanilla
- 13 cup semi-sweet chocolate chips
- 14 cup sugar
- 14 cup pecans, chopped
- 1 cup semi-sweet chocolate chips
Method
- heat oven to 350 degrees F.
- Cut cookie dough in half crosswise.
- Cut each section in half lengthwise.
- Press dough in bottom of ungreased 10 or 9 inch springform pan.
- Bake at 350 for 12-18 minutes or until light golden brown.
- Remove partially baked crust from oven.
- Cool 10 minutes.
- While crust is cooling, beat cream cheese in medium bowl until light and fluffy.
- Add egg; beat until smooth.
- Add coconut, 1/4 c sugar, coffee and vanilla; blend well.
- Stir in 1/3 c chocolate chips.
- Spoon and carefully spread mixture over crust.
- Sprinkle with all topping ingredients.
- Return to oven; bake and additional 30-45 minutes or until filling is set and edges are golden brown.
- Cool 10 minutes.
- Run knife around sides of pan to loosen; carefully remove sides of pan.
- Cool 1 hour.
- Refrigerate 1-2 hours or until chilled.
- Store in refrigerator.
