Coconut-Fudge Cheesecake Recipe 🥥🍫
Cook Time: 1 hour
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Description:
Indulge in the luscious delight of this Coconut-Fudge Cheesecake! A perfect harmony of creamy cheesecake, sweet coconut, and decadent fudge, this dessert is sure to captivate your taste buds. Perfect for any occasion, from weeknight treats to summertime gatherings, this recipe promises pure satisfaction with every bite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs | 1 cup |
| Sweetened flaked coconut | 3/4 cup |
| Golden brown sugar | 1/2 cup |
| Cream cheese | 1 package (8 oz) |
| Sugar | 1/4 cup |
| Cream of coconut | 4 oz |
| Sweetened flaked coconut (for filling) | 3/4 cup |
| All-purpose flour | 1/4 cup |
| Eggs | 3 |
| Light corn syrup | 1/4 cup |
| Sweetened flaked coconut (for topping) | 1 cup |
| Heavy cream | 1 cup |
| Chocolate chips | 2 cups |
| Almonds (sliced) | 1/3 cup |
Instructions:
- Preheat oven to 350°F (175°C). 🌡️
- Prepare Pan: Wrap foil around the outside of a 9-inch-diameter springform pan with 2 3/4-inch high sides.
- Make Crust: In a food processor, blend graham cracker crumbs, 3/4 cup sweetened flaked coconut, and golden brown sugar until nuts are ground and crumbs stick together.
- Press Crust: Press the crust mixture over the bottom and 2 inches up the sides of the prepared pan. Bake until set, about 10 minutes. Cool.
- Prepare Filling: In a large bowl or stand mixer, beat cream cheese, sugar, and extract until well blended. Beat in cream of coconut, shredded coconut, and flour. Add eggs one at a time, beating until just combined.
- Fill Crust: Pour the filling into the prepared crust.
- Bake: Bake until the top is brown and the center is almost set, about 1 hour and 15 minutes.
- Cool: Transfer the cheesecake to a wire rack and let it cool.
- Chill: Cover and chill the cheesecake overnight in the refrigerator.
- Prepare Topping: In a medium saucepan, bring heavy cream and corn syrup to a simmer. Remove from heat and add chocolate chips, whisking until smooth. Cool to lukewarm.
- Add Topping: Pour the chocolate topping over the chilled cheesecake.
- Decorate: Sprinkle the edge with sliced almonds and additional sweetened flaked coconut.
- Chill: Chill the cheesecake until the topping is set, about 2 hours.
Nutrition Information (Per Serving):
- Calories: 722.7
- Fat: 49.2g
- Saturated Fat: 29.5g
- Cholesterol: 153.9mg
- Sodium: 365.9mg
- Carbohydrates: 66.8g
- Fiber: 2.9g
- Sugar: 53.2g
- Protein: 10.1g
Recipe Notes:
- For best results, use full-fat cream cheese and cream of coconut.
- Ensure the cheesecake is thoroughly chilled before adding the chocolate topping.
- Feel free to customize the topping with your favorite nuts or additional coconut flakes.
- This cheesecake can be made a day in advance, making it a convenient dessert option for parties and gatherings.
