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.
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David Robinson
[email protected]This cheesecake is perfect for any occasion. It's delicious, beautiful, and sure to impress your guests.
David Gonzalez
[email protected]I'm not a fan of cherries, so I used raspberries instead. It turned out great!
Ogbe.O. Promise
[email protected]This cheesecake was a bit more difficult to make than I expected, but it was worth it. It turned out beautifully and tasted even better!
Mpumelelo Mahlangu
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth the effort. It was so good!
Mpho Dingane
[email protected]The crust was a bit too thick for my liking, but the filling was delicious. I'll try making it with a thinner crust next time.
Shamim Islam
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
mst santi
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had. Thanks for the great recipe!
George Kane
[email protected]This cheesecake was a hit at my party! Everyone loved it, and I got so many compliments. Thanks for sharing this recipe!
TimeWarp 1
[email protected]I'm not usually a fan of coconut, but this cheesecake changed my mind! The combination of flavors was perfect, and the cheesecake was so creamy and smooth. I highly recommend this recipe!
Tayese Alaragbo
[email protected]OMG, this cheesecake was heavenly! The cherry fudge truffle filling was rich and decadent, and the coconut crust added a nice touch of sweetness and texture. I will definitely be making this again soon!