Coconut Fudge Cheesecake
Dive into pure decadence with this Coconut Fudge Cheesecake, a luscious dessert that combines tropical coconut flavors with rich, velvety fudge. Featuring a buttery graham cracker crust, a creamy coconut-infused cheesecake filling, and a glossy chocolate fudge topping, this show-stopping treat is crowned with toasted sweetened coconut for a delightful crunch. Baked gently in a water bath to ensure a crack-free finish, this cheesecake is the ultimate indulgence for chocolate and coconut lovers alike. With its silky texture and irresistible layers, it’s perfect for special occasions or whenever you crave a slice of paradise.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 0.25 cup Granulated sugar
- 24 oz Cream cheese, softened
- 1 cup Granulated sugar
- 3 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Coconut extract
- 1 cup Unsweetened shredded coconut
- 0.5 cup Heavy cream
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Sweetened shredded coconut, toasted
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the bottom of the pan with aluminum foil to create a watertight seal for the water bath later.
To make the crust, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar in a medium bowl. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then allow it to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy, about 2 minutes.
Add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing.
Stir in the vanilla extract, coconut extract, and 1 cup of unsweetened shredded coconut, mixing until evenly incorporated.
Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula.
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to prevent the cheesecake from cracking.
Bake the cheesecake for 50-60 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracks from forming.
Remove the cheesecake from the oven and the water bath. Run a thin knife around the edge of the cheesecake to loosen it from the pan. Let cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight.
To make the fudge topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from the heat and add the semi-sweet chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
Spread the chocolate fudge evenly over the chilled cheesecake. Sprinkle the toasted sweetened shredded coconut over the top for garnish.
Carefully remove the cheesecake from the springform pan before slicing and serving.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 27.7 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 37.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 165 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
