Coconut Cheesecake with Chocolate Ganache

coconutcheesecake.jpg

  • 10-12 honey graham crackers, crushed

  • 3/4 - 1 cup butter, melted

  • 3 8oz packages cream cheese, softened

  • 1 cup sugar

  • 1 tbsp coconut extract

  • 1 tbsp vanilla extract

  • 1/4 cup cream of coconut (usually found in liquor store by the mixers)

  • 2 eggs, beaten

  • 1 cup semisweet chocolate chips

  • 3 tbsp heavy cream

  • Almond joy candy bars (optional)

Preheat oven to 350. Crush graham crackers with food processor. Add melted butter until moist.

Press int 8inch springform pan and up sides. Set aside.

In large bowl, mix cream cheese and sugar until smooth. Add extracts. Beat eggs well after each addition.

Add cream of coconut. Pour into crust. Bake for 40-60 minutes. Or until slightly jiggly in center.

Remove from oven to cool completely.

30 minutes before serving melt chocolate chips and heavy cream on 30 second intervals until smooth.

Pour over chilled cheesecake. Add Almond Joy candy bars to top of cheesecake if using.

Store covered in refrigerator for up to 1 week…….promise it will be gone by then.

Enjoy!

Amanda WeeklundComment