MOUNDS Candy Coconut Cheesecake With Chocolate Glaze

Name: MOUNDS Candy Coconut Cheesecake With Chocolate Glaze | Recipes
Prep time: 22 min
Total time: 510 min
Yield: 1 cheesecake
Ingredients: 19 MOUNDS Snack Size Candy Bars (.6 oz each); 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; 1/4 cup butter or margarine (1/2 stick), melted; 1 tsp vanilla extract; 1/4 cup HERSHEY'S Cocoa; 3 cups sweetened coconut flakes; 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

Image of 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

19

MOUNDS Snack Size Candy Bars (.6 oz each)
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

HERSHEY'S Cocoa
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 THIS?

Step-By-Step Directions

Equipment Needed 

oven & stovetop

mixing bowl

mixer

measuring cups

saucepan

wire rack

refrigerator

9-inch springform pan

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.

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

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.

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?

Contact Customer Service