MOUNDS Candy Coconut Cheesecake With Chocolate Glaze

Details

Time
8 hours 30 minutes
Skill Level
Intermediate
Yields
1 cheesecake

Indulge in a cheesecake worth staying in for. No need to go anywhere fancy for this elegant dessert, with layers of sweetened coconut flakes and satiny dark chocolate glaze. More MOUNDS Candy pieces inside the cheesecake give it delicious dark chocolate and coconut flavor in every bite.

Ingredients & Directions

Prep Time
22 minutes
Bake Time
53 minutes
Cool Time
3 hours
Chill Time
4 hours

Ingredients

  • 3 packages

    cream cheese (8 oz each), softened

  • 1-1/4 cups

    sugar

  • 1-1/2 tsps

    coconut extract

  • 3

    eggs

  • 1/4 cup

    sweetened coconut flakes

  • sweetened whipped cream

  • Cocoa Coconut Crust

  • 1/4 cup

    butter or margarine (1/2 stick), melted

  • 1 tsp

    vanilla extract

  • 1/4 cup
  • 3 cups

    sweetened coconut flakes

  • Satiny Glaze

  • 2 Tbsps

    light corn syrup

  • 2 Tbsps

    water

  • 1/2 cup

    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven & stovetop
oven & stovetop
mixing bowl
mixing bowl
mixer
mixer
measuring cups
measuring cups
saucepan
saucepan
wire rack
wire rack
refrigerator
refrigerator
9-inch springform pan
9-inch springform pan
1

Heat oven to 350°F. Prepare Cocoa Coconut Crust. Remove wrappers from candy bars. Cut 6 bars into halves; set aside. Chop remaining candy bars and set aside.

2

Beat cream cheese, sugar and coconut extract until thoroughly blended. Add eggs, beating thoroughly. Stir in chopped candy pieces. Pour into prepared crust.

3

Bake cheesecake in water bath 55 to 60 minutes or until center is set. Remove from water bath to wire rack. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours or until thoroughly chilled.

4

Prepare Satiny Glaze. Spread over top of chilled cheesecake. Before glaze sets, sprinkle coconut over surface. Garnish with dollops of whipped cream and reserved candy bar halves. Refrigerate leftover cheesecake.

Cocoa Coconut Crust:

Heat oven to 350°F. Stir together 1/4 cup (1/2 stick) melted butter or margarine, 1 teaspoon vanilla extract and 1/4 cup HERSHEY'S Cocoa in large bowl. Add 3 cups sweetened coconut flakes, stirring until well coated. Press mixture onto bottom of 9-inch springform pan. Bake 10 to 12 minutes or until edges begin to appear dry. Cool.

Satiny Glaze:

Combine 2 tablespoon light corn syrup and 2 tablespoons water in small saucepan. Heat over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips until melted. Cool slightly, stirring frequently, until smooth and thickened.

Additional questions?