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.

No additional tips available.

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

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.

Coconut-Fudge Cheesecake

How did you like this recipe?

Frequently Asked Questions