Best 2 Coconut Fudge Cheesecake Recipes
Indulge in a culinary delight with our Coconut Fudge Cheesecake, a harmonious blend of creamy cheesecake, rich coconut, and decadent fudge. This exquisite dessert features a graham cracker crust, a velvety coconut-infused cheesecake filling, and a luscious fudge topping, creating a symphony of flavors and textures that will tantalize your taste buds. Our recipe collection includes variations of this classic, such as the No-Bake Coconut Fudge Cheesecake, a convenient and equally delectable option that eliminates the need for baking. For those with a penchant for chocolate, the Chocolate Coconut Fudge Cheesecake combines the irresistible flavors of chocolate and coconut in a delightful union. Additionally, we offer a gluten-free alternative, the Gluten-Free Coconut Fudge Cheesecake, catering to those with dietary restrictions without compromising on taste.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY FUDGE TRUFFLE COCONUT CHEESECAKE
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
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
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
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.
Tips:
- Use high-quality cream cheese that is at room temperature for a smooth and creamy cheesecake.
- Beat the cream cheese and sugar together until light and fluffy for a smooth texture.
- Add the eggs one at a time, beating well after each addition to prevent curdling.
- Stir in the coconut extract, shredded coconut, and melted white chocolate until well combined.
- Pour the cheesecake batter into a prepared graham cracker crust and bake at 350°F (175°C) for 45-50 minutes, or until the center is set.
- Let the cheesecake cool completely before refrigerating for at least 4 hours, or overnight.
- Top the cheesecake with whipped cream, shredded coconut, or chocolate shavings before serving.
Conclusion:
This Coconut Fudge Cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its creamy coconut filling, fudge swirl, and graham cracker crust, this cheesecake is sure to be a hit. So next time you're in the mood for a sweet treat, give this recipe a try. You won't be disappointed!
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