Coconut-Fudge Cheesecake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 1/4 teaspoon almond extract
- 4 large eggs
- 3/4 cup sugar
- 2 tablespoons all purpose flour
- 1 cup graham cracker crumbs
- 7 tablespoons unsalted butter, melted
- 1/4 cup (packed) golden brown sugar
- Carbohydrate 65 g(22%)
- Cholesterol 170 mg(57%)
- Fat 58 g(89%)
- Fiber 3 g(13%)
- Protein 11 g(22%)
- Saturated Fat 33 g(164%)
- Sodium 388 mg(16%)
- Calories 794
PreparationFor 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.
PreparationFor 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.
