Ingredients for Coconut Fudge Cheesecake
- 1 ½ cups graham cracker crumbs
- Sliced Almonds
- Sweetened Flaked Coconut
- Golden Brown Sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar (¼ cup for crust, 1 ½ cups for filling)
- Almond Extract
- 1 (13.5-ounce) can full-fat coconut cream
- All Purpose Flour
- 4 large eggs
- Whipping Cream
- Light Corn Syrup
- Semi Sweet Chocolate Chips
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How to Make Coconut Fudge Cheesecake
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan (with 2 ¾-inch high sides) tightly with foil to prevent leaks.
- In a food processor, combine crust ingredients: 1 ½ cups graham cracker crumbs, ½ cup shredded coconut, ¼ cup sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Process until well combined and crumbly.
- Press the crust mixture firmly into the bottom and up the sides (about 2 inches) of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden.
- Let the crust cool completely.
- In a large bowl, beat together 3 (8-ounce) packages cream cheese, softened, 1 ½ cups granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Beat in 1 (13.5-ounce) can of full-fat coconut cream, 1 cup shredded coconut, and ¼ cup all-purpose flour until just combined.
- Add 4 large eggs one at a time, mixing well after each addition. Do not overmix.
- Pour the filling into the cooled crust.
- Bake for 60-75 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. The top should be lightly browned.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. This helps to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once completely cool, cover and refrigerate overnight to allow the cheesecake to fully set.
- For the Fudge Topping: In a medium saucepan, combine 1 cup heavy cream and ½ cup light corn syrup. Bring to a simmer over medium heat.
- Remove from heat and stir in 12 ounces semi-sweet chocolate chips until melted and smooth.
- Let the ganache cool slightly until it is just lukewarm.
- Pour the ganache over the chilled cheesecake.
- Garnish the edges with ½ cup sliced almonds and ½ cup toasted shredded coconut.
- Refrigerate for at least 2 hours, or until the topping is set.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
212g
Fat
147g
Carbs
22g
