Coconut Fudge Cheesecake

Coconut Fudge Cheesecake Recipe

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malinda sargent

By
@GREEKROSE2005

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Rating:

★★★★★ 1 vote

Comments:
Serves:
12

Ingredients

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  • ·
    1 cup graham cracker crumbs
  • ·
    3/4 cup sliced almonds, toasted
  • ·
    1/2 cup sweetened shredded coconut, toasted
  • ·
    7 tablespoons unsalted butter, melted
  • ·
    1/4 cup (packed) golden brown sugar

How to Make Coconut Fudge Cheesecake

Step-by-Step

  1. Filling
    4 8-ounce packages cream cheese, room temperature
    3/4 cup sugar
    1/4 teaspoon almond extract
    1 cup canned cream of coconut (such as Coco López)
    1 cup sweetened shredded coconut, toasted
    2 tablespoons all purpose flour
    4 large eggs
  2. Topping
    5 tablespoons whipping cream
    5 tablespoons light corn syrup
    8 ounces semisweet chocolate chips (about 1 1/3 cups)
    3/4 cup sliced almonds, toasted
    1/4 cup sweetened shredded coconut, toasted
  3. For crust:
    Preheat oven to 350°F. Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Blend all ingredients in processor until nuts are finely ground and crumbs stick together. Press crust mixture over bottom and 2 inches up sides of prepared pan. Bake until set, about 10 minutes. Cool. Maintain oven temperature.
    For filling:
    Using electric mixer, beat cream cheese, sugar and extract in large bowl to blend. Beat in cream of coconut, shredded coconut and flour. Add eggs 1 at a time, beating until just combined. Pour filling into crust. Bake until top is brown and center is almost set, about 1 hour 15 minutes. Transfer to rack and cool. Cover and chill overnight.
    For topping:
    Bring cream and syrup to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until smooth. Cool to just lukewarm. Pour topping over cake. Sprinkle edge with almonds and coconut. Chill until topping is set, about 2 hours. (Can be made 2 days ahead; cover and refrigerate.)

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About Coconut Fudge Cheesecake

Course/Dish: Cakes, Chocolate




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