Coconut-Fudge Cheesecake Recipe

Name: Coconut-Fudge Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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 Lopez)*; 1 cup sweetened shredded coconut, toasted; 2 tablespoons all purpose flour; 4 large eggs; 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

Servings: persons

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
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 Lopez)*
1 cup sweetened shredded coconut, toasted
2 tablespoons all purpose flour
4 large eggs
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

1
Preheat oven to 350F.
2
Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
3
Blend all ingredients in processor until nuts are finely ground and crumbs stick together.
4
Press crust mixture over bottom and 2 inches up sides of prepared pan.
5
Bake until set, about 10 minutes.
6
Cool.
7
Maintain oven temperature.
8
Using electric mixer, beat cream cheese, sugar and extract in large bowl to blend.
9
Beat in cream of coconut, shredded coconut and flour.
10
Add eggs 1 at a time, beating until just combined.
11
Pour filling into crust.
12
Bake until top is brown and center is almost set, about 1 hour 15 minutes.
13
Transfer to rack and cool.
14
Cover and chill overnight.
15
Bring cream and syrup to simmer in medium saucepan.
16
Remove from heat.
17
Add chocolate chips; whisk until smooth.
18
Cool to just lukewarm.
19
Pour topping over cake.
20
Sprinkle edge with almonds and coconut.
21
Chill until topping is set, about 2 hours.
22
(Can be made 2 days ahead; cover and refrigerate.)
23
*Available in the liquor department of most supermarkets nationwide.

1891

kcal

Calories

143

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 3/4 cup sliced almonds, toasted, 1/2 cup sweetened shredded coconut, toasted, 7 tablespoons unsalted butter, melted, and more.

Yes, Coconut-Fudge Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut-Fudge Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions