Best Coconut Fudge Cheesecake Recipes

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CHERRY FUDGE TRUFFLE COCONUT CHEESECAKE



Cherry Fudge Truffle Coconut Cheesecake image

Cherries and chocolate come together in this dazzling coconut cheesecake. It's a holiday showstopper! -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 16 servings.

Number Of Ingredients 17

1-2/3 cups crushed Oreo cookies (about 17 cookies)
2/3 cup sweetened shredded coconut, toasted
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened, divided
1 cup sugar
3/4 cup cream of coconut
1 teaspoon coconut extract
3 large eggs, room temperature, lightly beaten
1/4 cup chopped maraschino cherries
1 cup 60% cacao bittersweet chocolate baking chips, melted and cooled
1/3 cup cherry preserves, finely chopped
TOPPING:
1/2 cup 60% cacao bittersweet chocolate baking chips, melted and cooled
1 cup sweetened whipped cream
1/3 cup sweetened shredded coconut, toasted
16 maraschino cherries with stems, patted dry

Steps:

  • Preheat oven to 375°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix crushed cookies and coconut; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat 3 pkg. cream cheese and sugar until smooth. Beat in cream of coconut and extract. Add eggs; beat on low speed just until blended. Stir in chopped cherries. Pour 3 cups batter into crust. In another bowl, beat remaining 8 oz. cream cheese until smooth. Beat in cooled chocolate and cherry preserves. Drop by tablespoonfuls over coconut batter. Carefully spoon remaining coconut batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. , Bake until center is just set and top appears dull, 80-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with melted chocolate, whipped cream, toasted coconut and cherries.

Nutrition Facts : Calories 545 calories, Fat 37g fat (22g saturated fat), Cholesterol 108mg cholesterol, Sodium 290mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

COCONUT-FUDGE CHEESECAKE



Coconut-Fudge Cheesecake image

Provided by Sarah Smythe

Categories     Cake     Milk/Cream     Mixer     Chocolate     Dairy     Dessert     Bake     Cream Cheese     Coconut     Fall     Bon Appétit     Connecticut     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 20

Crust
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
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
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

Steps:

  • 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.)
  • *Available in the liquor department of most supermarkets nationwide.

COCONUT FUDGE CHEESECAKE



Coconut Fudge Cheesecake image

Need I say more

Provided by malinda sargent

Categories     Chocolate

Number Of Ingredients 5

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

Steps:

  • 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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