CHERRY FUDGE TRUFFLE COCONUT CHEESECAKE
Cherries and chocolate come together in this dazzling coconut cheesecake. It's a holiday showstopper! -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix crushed cookies and coconut; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat 3 pkg. cream cheese and sugar until smooth. Beat in cream of coconut and extract. Add eggs; beat on low speed just until blended. Stir in chopped cherries. Pour 3 cups batter into crust. In another bowl, beat remaining 8 oz. cream cheese until smooth. Beat in cooled chocolate and cherry preserves. Drop by tablespoonfuls over coconut batter. Carefully spoon remaining coconut batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. , Bake until center is just set and top appears dull, 80-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with melted chocolate, whipped cream, toasted coconut and cherries.
Nutrition Facts : Calories 545 calories, Fat 37g fat (22g saturated fat), Cholesterol 108mg cholesterol, Sodium 290mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
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Jackie Sachsenmeyer
[email protected]Meh.
Sana Bhatti
[email protected]Overall, I thought this cheesecake was pretty good. I would definitely make it again, but I might make a few changes to the recipe.
Al Zaeem
[email protected]I had some trouble getting the cheesecake out of the pan in one piece, but it still tasted great.
Justin Greig
[email protected]I found the cheesecake to be a little too sweet for my taste, but my friends loved it.
Nirob India
[email protected]The crust was a little too crumbly for my taste, but the filling was amazing.
Nay Nay C
[email protected]I'm not much of a baker, but this cheesecake was surprisingly easy to make. I'm definitely going to make it again.
Farhan Rafi
[email protected]This is the best cheesecake I've ever had! I highly recommend it.
Omar Bougueddach
[email protected]I made this cheesecake for a potluck, and it was a huge success. Everyone raved about it.
Dyllan Donze
[email protected]I used fresh cherries in my cheesecake, and they added a beautiful pop of color and flavor.
Mc Mickyman
[email protected]The fudge truffle layer was my favorite part. It was so smooth and creamy, and it paired perfectly with the cheesecake.
Jaime Hell
[email protected]I'm not usually a fan of coconut, but this cheesecake changed my mind. The coconut flavor was subtle and added a nice depth of flavor.
Shea Joyner
[email protected]The cheesecake was easy to make and turned out beautifully. The flavor was rich and decadent, with the perfect balance of sweetness and tartness.
Zena Disi
[email protected]This cheesecake was a hit at my party! Everyone loved the unique flavor combination of cherry, fudge, truffle, and coconut.