Toasted Coconut Fudge Cheesecake
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Toasted Coconut Fudge Cheesecake - an Oreo fudge crust layered with creamy coconut cheesecake, topped with chocolate ganache and toasted coconut! Heavenly!
Ingredients
Crust
- 18 Oreo cookies and filling
- 4 tablespoons melted butter
Fudge
- 2/3 cups hot fudge (warmed)
Cheesecake
- 24oz cream cheese (softened)
- 1 cup granulated sugar
- 1 egg
- 1/2 cup sour cream
- 2 teaspoons coconut extract
Topping
- 1 cup semi sweet chocolate chips
- 1/4 cup cream of coconut (or milk)
- 1 1/2 cup toasted coconut
Directions
| Crust | |
| Step 1 | |
| Preheat oven to 350. In a food processor, pulse the oreos until they are fine crumbs. Pour in melted butter and pulse to combine. Press into the bottom and sides of a 9" pie dish or springform pan. Bake for 10 minutes. | |
| Fudge | |
| Step 2 | |
| Heat the hot fudge until it's easy to spread. Carefully spread onto the bottom of the baked crust. Set aside. | |
| Cheesecake | |
| Step 3 | |
| In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg, sour cream, and coconut extract and mix until combined. Pour over fudge in an even layer. Bake 50-60 minutes or until set yet still slightly jiggly. Cool to room temp, then chill at least 4 hours. | |
| Topping | |
| Step 4 | |
| Heat the cream of coconut and chocolate chips in the microwave for 30 seconds. Stir and heat again for 20 seconds or until melted. Stir until smooth. Reserve 1/4 cup of chocolate ganache, and pour the rest over the cooled cheesecake. Top with the toasted coconut. Drizzle remaining ganache over the coconut. If desired, garnish with whipped cream. | |