Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 6

Taking its cues from the classic candy bar, this cheesecake recipe has cream of coconut added to the cream cheese filling and it's completed with a chocolate-cream of coconut topping and sliced almonds.

Recipe by MyRecipes September 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
chill:
7 hrs
total:
8 hrs 30 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350ºF. Make crust: In a bowl, mix graham cracker crumbs, almonds and salt with a flexible spatula. Stir in melted butter until dry ingredients are lightly moistened. Press mixture into bottom of a 9-inch springform pan. Wrap outside of pan tightly with two layers of aluminum foil. Bake for 10 minutes. Cool on a wire rack. Leave foil on.

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  • Make filling: Using an electric mixer on medium speed, beat cream cheese and sugar until well combined and light, about 2 minutes. Scrape down sides and bottom of bowl and beat again until smooth. Beat in eggs one at a time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt. (Pour remaining cream of coconut into a small bowl, cover it with plastic and refrigerate to use later in topping.) Pour filling onto crust. Transfer springform pan to a roasting pan; fill roasting pan with hot tap water until it reaches 1 inch up sides of springform pan.

  • Bake for 1 hour, until filling is set but still a bit jiggly in center (it will firm up as it cools). Take springform pan out of roasting pan and remove foil. Let cake cool on a wire rack for 1 hour.

  • Lightly cover cheesecake with plastic wrap and refrigerate until cold and firm, at least 6 hours.

  • Make topping: Pour cream of coconut and heavy cream into a saucepan and warm over medium-low heat until mixture is just simmering. In a bowl, pour mixture over chocolate and whisk until melted and mixture is smooth. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake, spreading with an offset spatula. Garnish with toasted coconut and sliced almonds, if desired. Chill until chocolate mixture has set, about 10 minutes. Run a sharp paring knife around inside of pan; release sides. Slice and serve.

Nutrition Facts

677 calories; fat 53g; saturated fat 34g; protein 11g; carbohydrates 49g; fiber 5g; cholesterol 142mg; sodium 470mg.
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