You know I am a cheesecake lover! I would eat it once a week if I could get away with it! This cheesecake was so decadent and addicting! I am really the only coconut lover in my family. My mom came to visit awhile ago and I decided I would make her a German Chocolate Cake, because we both love them. And because neither one of us can eat the whole thing on our own. Unfortunately, I was extra busy the week she came to visit me. And I didn’t have time to make her the cake. I decided it would be okay, we would just make a German Chocolate Pie together instead. After she settled in I showed her all of the options that I had for her to choose from. This is what she chose. I’m glad she did. It was an excellent choice!
I was playing around with Pic Monkey when I wrote this post. This is my first ever collage. What do you think? It’s all the Chocolate and Coconut Crumb Crust steps in one collage. Before you start making the crust line the bottom of a spring form pan with parchment paper. Wrap the outside of the spring form pan with aluminum foil. (Don’t pay too much attention to the way I did my aluminum foil in the pictures. I was trying something new and wished I would have stuck with my old ways.)
1. In a food processor, pulse chocolate graham crackers until they are fine.
2. Add coconut and brown sugar and pulse again until the coconut is fine.
3. Drizzle melted butter in while food processor is running.
4. Press crumbs in a parchment lined 9″ spring form pan. I like to use the bottom of a glass to press the crumbs good. And I like them about half way up the sides. You do it however you like.
5. Bake the crust at 350 degrees for 10 minutes.
To a mixing bowl add softened cream cheese, powdered sugar, salt, cornstarch, coconut extract and vanilla extract. Mix only until smooth and creamy.
Pour in a can of sweetened condensed milk.
This was kinda fun! I was glad my Mom was here to do the pouring so I could snap some pictures. It’s hard to pour and snap at the same time. Thanks Mom!
Beat eggs in a measuring cup. Gradually add them as the mixer is running.
I blended some coconut in my Vitamix for two reasons.
1. I wanted to show my Mom just how cool my Vitamix is.
2. My boys don’t like coconut and I thought if it was fine enough they wouldn’t complain. (It worked!)
Stir to incorporate.
Pour the cheesecake into the crust in the spring form pan.
Remember in your picture you should have parchment paper on the inside of the spring form pan and aluminum foil on the outside. This is one of those do as I say and not as I do instances.
Set the spring form pan in a larger pan (my roasting pan worked perfectly). Add boiling water to the pan until it is about 1/4 way up the spring form pan. I like to add the water to my roasting pan after it is already in the oven.
Bake. Let cool in the oven for about an hour, then on the counter top for about an hour. It’s best if you refrigerate it several hours or over night before serving.
The cheesecake on it’s own was so creamy and coco-nutty and yummy! But when it was drizzled in warm hot fudge sauce and whipped cream…it was amazing! I was going to set an almond on top of the whipped cream and hot fudge sauce. My hurried usual self forgot. So if you want this to be a Mounds Cheesecake forget the almond like me! Otherwise, add on to the top to make it an Almond Joy Cheesecake!
I’m glad my Mom ate a couple pieces and that my coconut hating boys decided to give it a try, and loved it! This would be perfect to add to any Holiday dessert buffet!
- 1½ c. Chocolate graham crackers
- 4 T. brown sugar
- ½ c. shredded coconut
- 5 T. butter, melted
- 3 8 oz. packages cream cheese, softened
- 1 c. powdered sugar
- 1 tsp. vanilla extract
- 2 tsp. coconut extract
- 1 T. cornstarch
- dash salt
- 7 oz. sweetened condensed milk
- 3 eggs, beaten
- ½ c. shredded coconut
- Hot fudge sauce
- freshly whipped cream
- Line the bottom of a 9 inch spring form pan with parchment paper. I cut mine to make it fit perfectly. Line the edges with parchment paper too, if desired. Wrap the outside of the spring form pan with aluminum foil.
- In a food processor, process graham crackers until they are fine crumbs. Add brown sugar and coconut. Process until combined and coconut is fine. With processor running slowly drizzle melted butter in. Bake at 350 degrees for 10 minutes. Set aside while you make the filling.
- Meanwhile, add cream cheese, powdered sugar, cornstarch, salt, and coconut and vanilla extract. Beat only until combined.
- Gradually add sweetened condensed milk, while still mixing.
- Beat eggs in a measuring cup. Gradually add while still mixing.
- Pulse additional coconut in a food processor or blender until fine. Add to cream cheese mixture and stir to combine.
- Pour cream cheese mixture into crust. Spread to edges.
- Set spring form pan inside a larger pan. My roasting pan worked perfectly. Add boiling water to the roasting pan until it is about ¼ way up the spring form pan. I like to add the water after the cheesecake is already in the oven.
- Bake at 325 degrees for about 55-60 minutes, it will be a little jiggly. Open oven door and let cool in the oven for about an hour. Then let sit on the counter top for a few hours. Then refrigerate for several hours before serving.
- Serve with plenty of hot fudge sauce and freshly whipped cream!
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