Coconut Fudge Cheesecake
  • Servings: 12
  • Crust:
  • 1 cup graham cracker crumbs
  • 3/4 cup sliced almonds, toasted
  • 1/2 cup sweetened shredded coconut, toasted
  • 7 tablespoons unsalted butter, melted
  • 1/4 cup (packed) golden brown sugar
  • Filling:
  • 4 pkg. (8 oz each) cream cheese, room temperature
  • 3/4 cup sugar
  • 1/4 teaspoon almond extract
  • 1 cup canned cream of coconut (such as Coco Lopez)*
  • 1 cup sweetened shredded coconut, toasted
  • 2 tablespoons all purpose flour
  • 4 large eggs
  • Topping:
  • 5 tablespoons whipping cream
  • 5 tablespoons light corn syrup
  • 8 ounces semisweet chocolate chips (about 1-1/3 cups)
  • 3/4 cup sliced almonds, toasted
  • 1/4 cup sweetened shredded coconut, toasted
  1. For crust: Preheat oven to 350F. 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.
  2. 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.
  3. 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.)