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; ¾ cup sliced almonds, toasted; ½ cup sweetened flaked coconut, toasted; ¼ cup golden brown sugar; 4 (8 ounce) packages cream cheese, at room temp; ¾ cup sugar; ¼ teaspoon almond extract; 1 cup cream of coconut (I Like Coco Lopez); 1 cup sweetened flaked coconut, toasted; 2 tablespoons all-purpose flour; 4 large eggs; 5 tablespoons whipping cream; 5 tablespoons light corn syrup; 1 ⅓ cups semi-sweet chocolate chips; ¾ cup sliced sweetened flaked coconut, toasted

Servings: persons

1 cup graham cracker crumbs
¾ cup sliced almonds, toasted
½ cup sweetened flaked coconut, toasted
¼ cup golden brown sugar
4 (8 ounce) packages cream cheese, at room temp
¾ cup sugar
¼ teaspoon almond extract
1 cup cream of coconut (I Like Coco Lopez)
1 cup sweetened flaked coconut, toasted
2 tablespoons all-purpose flour
4 large eggs
5 tablespoons whipping cream
5 tablespoons light corn syrup
1 ⅓ cups semi-sweet chocolate chips
¾ cup sliced sweetened flaked coconut, toasted

1
Preheat oven to 350 degrees.
2
Wrap foil around outside of a 9-inch-diameter springform pan with 2 3/4 inch high sides.
3
Blend all ingredients for the crust in processor until nuts are ground and crumbs stick together.
4
Press crust mixture over bottom and 2 inch set, about 10 minutes.
5
Cool.
6
In mixer, beat cream cheese, sugar and extract in large bowl to blend.
7
Beat in cream of coconut, shredded coconut, and flour.
8
Add eggs 1 at a time, beating until just combined.
9
Pour filling into crust.
10
Bake until top is brown and center is almost set for about 1 hour and 15 minutes.
11
Transfer to rack and cool.
12
Cover and chill overnight.
13
Bring cream and syrup to a simmer in a medium saucepan.
14
Remove from heat.
15
Add chocolate chips; whisk until smooth.
16
Cool to just lukewarm.
17
Pour topping over cake.
18
Sprinkle edge with almonds and coconut.
19
Chill until topping is set for about 2 hours.

1560

kcal

Calories

110

Fat

109

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.

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

You need 15 ingredients. The key ingredients include: 1 cup graham cracker crumbs, ¾ cup sliced almonds, toasted, ½ cup sweetened flaked coconut, toasted, ¼ cup golden brown sugar, 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

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