Kelli's Mounds Cheesecake
Submitted by HomeckyBecky
Coconut-almond cheesecake with vanilla wafer crust tastes like a Mounds bar in creamy, baked form and makes an impressive dessert for chocolate lovers and coconut fans.
YIELD
1 cakePREP
COOK
1READY
1This cheesecake channels the candy aisle in the best possible way.
A coconut-studded vanilla wafer crust holds rich cream cheese filling loaded with toasted coconut and chopped almonds, all topped with glossy melted chocolate.
It’s indulgent without being cloyingly sweet, and the water bath keeps it crack-free.
Chef Tips
- Microwave the cream cheese for 2 minutes to soften it quickly
- Toast the coconut in the crust for deeper flavor
- Use a water bath to maintain moisture and prevent cracking
- Run a knife around the edge immediately after baking
- Chill overnight for the cleanest slices
Variations
- Use an Oreo crust for a darker, chocolate-forward base
- Add chocolate chips to the batter for extra decadence
- Top with toasted sliced almonds instead of whole for prettier presentation
Ingredients
Directions
Beat cheese until light and fluffy.
Add sugar and beat again.
Add eggs one at a time; beating after each. Add cream, cornstarch and extract.
Mix well. Stir in nuts.
Pour into pan.
Bake at 425℉ (220℃) for 15 minutes with a pan of water on the bottom rack of oven.
Reduce temperature to 300 and bake 1 hour longer.
Run knife around edge of cake.
Cool. Top with melted chocolate and whole almonds.
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