The Cheesecake Factory Chocolate Coconut Cream Cheesecake Copycat Recipe

Chocolate Coconut Cream Cheesecake, does that not sound luscious?

I love chocolate, coconut, and cheesecake, so this is a perfect cheesecake for me!

This recipe may be a little trouble, but worth it. This copycat homemade version tastes much like the one at The Cheesecake Factory. We are definitely not talking calories!


  • 2 1/2 cups fresh coconut, grated
  • 1 cup whipping cream, scalded
  • 2 1/2 cups all-purpose flour
  • 1/3 cup cold butter, sliced
  • 4 teaspoons granulated sugar
  • 20 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 whole eggs
  • 2 egg yolks
  • 2 1/2 tablespoons coconut liqueur
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sour cream
  • 1/4 cup cream of coconut
  • 1/2 teaspoon coconut liqueur
  • Toasted coconut flakes (for garnish)


  1. Puree coconut and whipping cream in a blender for 4 minutes; set aside to cool.
  2. Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
  3. Press evenly into bottom of a buttered 10-inch springform pan.
  4. Bake at 325 degrees for 25 minutes, or until golden brown.

  5. In a large bowl cream together the cream cheese and 1 1/2 cups of the sugar.
  6. Stir in the cooled coconut puree and whipping cream.
  7. Slowly stir in eggs and yolks.
  8. Stir in 2 1/2 tablespoons coconut liqueur, lemon juice and extracts. Pour into prepared crust.
  9. Bake in a 325 degrees Fahrenheit oven about one hour, until the sides of the cake are dry and center is set.
  10. Allow cheesecake to cool for 30 minutes.
  11. Beat together the cream of coconut, sour cream, and 1/2 teaspoon liqueur; spread the mixture over the cheesecake.
  12. Bake for 10 more minutes at 325 degrees Fahrenheit.
  13. Allow the cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
  14. Sprinkle coconut flakes over top before serving.
Makes 12 servings.

Copycat Cinnabon Rolls Recipe

Do you love the Cinnabon rolls? Give this copycat recipe a try, you will not be sorry when you eat a bite of these delicious rolls with a yummy cream cheese frosting!

I love Cinnabon rolls, but it is much cheaper to use this copycat recipe to make your own at home anytime you get a craving for them.

The Cinnabon roll is filled with a sugar-cinnamon mixture. After baking, they are topped with creamy cream cheese frosting!

Bake a big batch of these scrumptious rolls, just double the recipe, make for the family, a potluck, a brunch, entertaining or for a homemade gift! You will be having a request for the recipe, so make sure you have a copy!

Hope you enjoy this wonderful recipe as much as my family does!


6 cups all-purpose flour
1/2 cup warm water
2-1/2 ounce packages dry yeast
1/2 cup margarine, melted
2 tablespoons granulated sugar
1-3 1/2 ounces, packages instant vanilla pudding
2 eggs
1 teaspoon salt
1 cup butter, softened
2 cups brown sugar
4 teaspoons ground cinnamon


Combine the sugar, water, and yeast in a small bowl; stir until dissolved, set aside.
In a large bowl, take the pudding mix and prepare according to package directions.
Add margarine, eggs, and salt to the pudding; mix well.
Add the yeast mixture; to the pudding and egg mixture; blend well.
Gradually add the flour; knead until smooth.
Place in a greased bowl; cover and let rise until doubled, punch down the dough and let rise again.
On a floured board roll the dough out to 34 x 21-inch size.
Spread 1 cup of the soft butter on the dough.
In a medium bowl, mix the 2 cups brown sugar and 4 teaspoon cinnamon; sprinkle over top of the butter
Roll up the dough very tightly.
With a knife or a thread cut the dough every 2 inches.
Place on a lightly greased cookie sheet 2 inches apart.
With your hand, lightly press down each roll. Cover the rolls with a kitchen towel; let rise until double again.
Bake for 15-20 minutes in a preheated 350 degrees Fahrenheit oven.
When the rolls start to turn golden brown; remove from the oven, do not over bake.
Frost the warm rolls with the cream cheese frosting.

Makes about 20 very large rolls.

Cream Cheese Frosting


  • 8 ounces cream cheese, softened 
  • 1 teaspoon vanilla extract 
  • 3 cups confectioners sugar 
  • 1/2 cup margarine, softened 
  • 1 tablespoon milk 


Mix the cream cheese, margarine, vanilla extract, confectioner´s sugar, and the milk together until smooth; frost the rolls.

Tips From Margielynn

Cinnabon rolls freeze well, to heat, pop in the microwave for about 30 seconds
Do not overbake or they will be dry.

Let's get these Cinnabon Rolls a cooking!

Red Lobster Restaurant Copycat Cheddar Bay Biscuits Recipe

This copycat recipe for the Red Lobster restaurant’s bay biscuits is much like the one Red Lobster serves! You can even make a sweet version with a few changes in the ingredients!

Have you always wanted to know how to make the little cheesy garlic biscuits Red Lobster serves? This copycat recipe for the Red Lobster cheddar bay biscuit is simple to make using Bisquick baking mix or Jiffy Mix biscuit mix. You will have your own homemade version of the Red Lobster Cheddar Bay Biscuits in around thirty minutes. 

These scrumptious little biscuits are enjoyed for breakfast, lunch, dinner, snacks, appetizers or even for a dessert. 

For a sweet touch, delete the garlic powder, oregano, and cheddar cheese, mix in cinnamon, sugar, raisins, or for savory, add dried or fresh herbs.

 For a quick meal wrap the dough around a hot dog or sausage and bake for a quick meal. Use your imagination and see what delectable notion you can cook up! Enjoy!



2 cups buttermilk baking mix, Bisquick or Jiffy Mix
2/3 cups milk or more if needed
1/2 teaspoon garlic powder
1-1 ½ cups cheddar cheese, shredded
2 tablespoon buttermilk
2 tablespoon butter, melted
2 teaspoon oregano
1 teaspoon garlic salt 


Preheat the oven to 400 degrees Fahrenheit.
Mix in a medium bowl; the baking mix, cheddar cheese, and garlic powder.
Add the milk. If the mixture is too thick add more milk, but not too much or it will get sticky.
Combine with a wooden spoon beating mixture for 30 seconds, until a soft dough forms.
Drop the dough by heaping tablespoon onto an ungreased cookie sheet.
Bake for about 10 minutes.
Mix the butter, garlic salt, and oregano; brush over the hot biscuits and bake an additional 5 minutes or until lightly brown.
You can brush the biscuits with the garlic-herb butter again and let it soak in before serving.
This recipe makes four servings. 

Tips From Margielynn 

Make sure the butter and buttermilk are cold before you start.
Brush with the garlic-herb butter several times.
Make sure the oven is preheated before you put the biscuits in to bake.
Don't add too much milk to the dough or the mixture will be sticky.
For variation delete oregano and add one of these herbs.
1 1/2 tablespoon fresh dill
1/4 cup chives, chopped
2 tablespoons dried rosemary

Dessert Version:


2 cups Bisquick baking mix
1/3 cup sugar
1/2 cup milk
1/3 cup raisins
1 teaspoon cinnamon 


Mix together and drop by tablespoons on the ungreased baking sheet.
Bake at 425 degrees Fahrenheit for 10 to 12 minutes.

Makes 9 servings.

Do you like to eat at the Red Lobster Restaurant?

Let's hear your comments!

Recipes: Memorial Day Weekend

I am in the process of revamping my blog and will be adding some new recipes soon!

Check out these recipes for the weekend!

Have a great Memorial Day Weekend!

Come back soon!

Cracker Barrel Copycat Hashbrown Casserole

Do you have a craving for the delicious Hashbrown Casserole that is served at the Cracker Barrel Restaurant? With this recipe, you can make your own at home that taste much like the one they serve. The ingredients you need are frozen hash brown potatoes, sour cream, and cream of chicken soup, butter, onions and Colby cheese. The secret ingredient is believed to be the Colby cheese. You can now have Cracker Barrel Hashbrown Casserole any time you get cravings breakfast, lunch or dinner!


  • 2 lbs frozen southern style hash brown potatoes
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups sour cream
  • 1-10 1/2 ounce can cream of chicken soup
  • 1/2 cup butter or margarine; melted
  • 1/2 cup chopped onions
  • 2 cups Colby cheese, shredded


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place potatoes in greased 9 x 13-inch pan, sprinkle with salt and pepper to taste.
  3. In a medium bowl, combine onions, sour cream, and cream of chicken soup.
  4. Pour soup mixture over potatoes.
  5. Sprinkle with Colby cheese and melted butter.
  6.  Bake uncovered in 350°F oven for 45 minutes or until cheese is melted.
Makes 6 servings.

Tips From Margielynn

Some folks make it with cheddar cheese, but it is believed Cracker Barrel uses Colby, that is the secret ingredient.

Copycat Carlos O'Kelly's Chile Con Queso Dip

Have you always wished you could make a dish you love at a restaurant at home? If you are a fan of the Chile Con Queso Dip they serve at Carlos O'Kelly's, try this copycat recipe. Ingredients you will need are butter, Velveeta cheese, sour cream, tomatoes and green chilies and seasonings. Serve this delicious dip with your favorite chips, cracker, or veggies. This is very quick and easy dip to make, keep the ingredients on hand and you can have a quick dip to munch on.


  • 2 tablespoons real butter, sliced
  • 1 lb. box Velveeta cheese, cut into chunk
  • 8 oz. container sour cream
  • 10 oz. can tomatoes and chilies, do not drain
  • 1 1/2 tsp. garlic powder
  • 1/2 tsp. kosher salt


  1. Combine butter, Velveeta cheese chunks, sour cream, tomatoes and green chilies, garlic powder and kosher salt in a crock pot or non-stick 2-quart saucepan.
  2. Warm over low heat, stirring often until the cheese is melted and smooth.
  3. Dip will thicken when cooled.
  4. Serve the dip with your favorite chips, cracker or dipping veggies.
  5. This recipe makes about 3 ½ cups of dip.

Tips From Margielynn

  • If you prefer a hotter, spicier dip, use hot tomatoes and green chilies or add a few dashes of Tabasco sauce.

  • Make sure you warm over low heat or it will burn.