MOUNDS CHEESECAKE
Make and share this Mounds Cheesecake recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 350°F In processor, pulse ingredients to form fine crumbs. Press onto bottom of 9 inches springform pan.
- Bake 8 minutes, until set. Cool on rack. Wrap pan with heavy-duty foil.
- Filling: In glass measure, combine chocolate, 2 Tbsp rum and coffee powder; microwave on HIGH 30 seconds; stir until smooth. Stir in remaining rum; cool. In large bowl, beat cream cheese, sugar, flour and extract until smooth. Beat in eggs, 1 at a time, just until mixed. Remove 2 ½ cups cream-cheese mixture; cover.
- Stir cooled chocolate-coffee mixture into remaining cream cheese mixture. Pour over crust. Set springform pan in center of large roasting pan; place on oven rack. Pour boiling water into roasting pan to reach halfway up springform pan. Bake 25 minutes, until sides are set (center will be soft). Remove pan from oven; pour reserved cream cheese mixture in a ring over outside edge of set chocolate mixture. Gently spread evenly over entire surface.
- Bake 35 minutes, until center is almost set. Turn off oven; let stand in oven 30 minutes, with oven door closed. Remove from waterbath to rack. Cool. Cover; refrigerate 8 hours or overnight. Remove sides of pan. Garnish.
Nutrition Facts : Calories 401.8, Fat 25.9, SaturatedFat 15, Cholesterol 137.3, Sodium 249.5, Carbohydrate 30.2, Fiber 0.6, Sugar 23.4, Protein 7.7
CHOCOLATE-GLAZED COCONUT ALMOND CHEESECAKE
My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. -Keri Brammer, Lawton, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. Reduce oven temperature to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., For glaze, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally., Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour or until set. Top with toasted coconut and almonds if desired.
Nutrition Facts : Calories 543 calories, Fat 42g fat (25g saturated fat), Cholesterol 149mg cholesterol, Sodium 308mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.
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