When my husband mentioned that he wanted chocolate cheesecake, I came up with the idea for this tart. If you read my blog, you’ll know that I’m convinced that tarts are “harmless” as far as diets go…they’re skinnier because they’re flatter than a pie or cheesecake. End of story 🙂
P.S. You won’t believe the crust! (Chocolate Sugar Cookies, Toasted Coconut & Pecans…YUM!)
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| Inexpensive store brand chocolate cookies are the base of this incredible crust! |
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| Use a food processor to crush cookies, toasted coconut & pecans…add half & half and press into parchment lined pan. |
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| Pour cheesecake mixture into crust…pop air bubbles that come to surface before baking. |
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| After cheesecake is chilled, apply ganache to top…don’t let ’em know you’re finished if you need a photo 🙂 |
Triple Chocolate Cheesecake Tart
One 10-inch Tart
Crust:
2 cups chocolate cookie crumbs
1/2 cup toasted coconut
1/2 cup pecan pieces
3 tablespoons half & half
Cheesecake Filling:
16 ounces(2 bars) cream cheese, softened
1 cup sugar
2 eggs
3 ounces semi-sweet chocolate, melted
1 tablespoon vanilla extract
Ganache:
4 ounces semi sweet chocolate
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Place chocolate cookie crumbs, toasted coconut, and pecan pieces in a food processor. Grind for about 30 seconds. Transfer mixture to a large bowl and add half & half. Mix until crumbly. Line bottom of tart pan with a piece of parchment. Press crumb mixture to sides and bottom of pan. Set aside until ready to use.
In a bowl, beat cream cheese and sugar until creamy an there are no lumps of cream cheese. Beat in eggs, one at a time until completely blended. Stir in melted chocolate and vanilla. Pour into prepared pan. Place in a cold oven and turn heat to 325 degrees. Bake for 40 minutes. Turn off heat and allow tart to remain for 15 minutes. Remove from oven and allow to cool completely. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours. Spread top with chocolate ganache.
Place chocolate and vanilla in a small bowl. In a saucepan, heat heavy whipping cream until simmering. Pour hot cream over chocolate/vanilla mixture. Allow to stand for 2 minutes before stirring. Stir until completely smooth. Allow to cool to room temperature before applying to chilled tart.
That cheesecake tart looks divine. So sophisticated! That crust look as good as it sounds, too. 🙂
I want that for breakfast!! What a fantastic idea doing it as a skinny tart. I am all about taking desserts that you wouldn’t think would be diet friendly & turning them into something that is ~evil grin~
How were you able to invert the tart pan & still have everything look pretty? 🙂
How were you able to invert the tart pan and still have everything look pretty? 🙂
@Ashley…The tart pan has a removable bottom and in this case, I put a parchment round on the bottom. When the tart was completely chilled, I used a spatula to release the metal bottom and then peeled the parchment from the crust. Only do this when the tart is chilled/cold so that it won’t break during the process.
Thanks for stopping by 🙂