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Coconut Fudge Cheesecake
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CRUST:
1 cup graham cracker crumbs
3/4 cup sliced almonds, toasted
1/2 cup sweetened flaked coconut, toasted
1/4 cup golden brown sugar
FILLING:
4 (8.00 ounces) packages cream cheese, at room temp
3/4 cup sugar
1/4 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
TOPPING:
5 tablespoons whipping cream
5 tablespoons light corn syrup
1-1/3 cups semisweet chocolate chip
3/4 cup sliced sweetened flaked coconut, toasted
Preheat oven to 350*
Wrap foil around the outside of a 9 inch springform pan with 2-3/4 inch high sides.
Blend all ingredients for the crust in a food processor until the nuts are ground and the crumbs stick together.
Press the crust mixture over the bottom and 2 inches up the sides. Bake about 10 minutes, cool.
In a mixer beat the cream cheese sugar and extract in a large bowl to blend.
Beat in Cream of Coconut,shredded coconut and flour. Add eggs one at a time, beating until just combined. Pour the filling into the crust.
Bake until the top is brown and the center is almost set; about 1 hour and 15 minutes. Transfer to a rack to cool.
Cover and chill overnight
Bring the cream and syrup to a simmer in a medium sized saucepan. Remove from the heat. Add chocolate chips and whisk until smooth. Cool to lukewarm. Pour topping over the cake. Sprinkle the edges with almonds and coconut.
Chill until the topping is set; about 2 hours.
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