Toasted Coconut Fudge Cheesecake
Toasted Coconut Fudge Cheesecake - an Oreo fudge crust layered with creamy coconut cheesecake, topped with chocolate ganache and toasted coconut! Heavenly!
- 18 Oreo cookies and filling
- 4 tablespoons melted butter
- 2/3 cups hot fudge (warmed)
- 24oz cream cheese (softened)
- 1 cup granulated sugar
- 1 egg
- 1/2 cup sour cream
- 2 teaspoons coconut extract
- 1 cup semi sweet chocolate chips
- 1/4 cup cream of coconut (or milk)
- 1 1/2 cup toasted coconut
|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.
|Heat the hot fudge until it's easy to spread. Carefully spread onto the bottom of the baked crust. Set aside.|
|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.
|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.