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
-
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
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.
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Nutrition FactsServings Per Container 12 servingsServing size 1 slice (165g)Amount per servingCalories650% Daily Value*Total Fat 44g 56%Saturated Fat 30g 150%Trans Fat 1gCholesterol 115mg 38%Sodium 300mg 13%Total Carbohydrates 62g 23%Dietary Fiber 3g 11%Total Sugars 53gIncludes 51g Added Sugar 102%Protein 8g %Vitamin D 0 0%Calcium 74mg 6%Iron 3mg 15%Potassium 228mg 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
