Kelli’S Mounds Cheesecake

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Servings: 12 Difficulty: Advanced
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A rich, creamy cheesecake topped with chocolate ganache and toasted almonds, inspired by the classic candy.
Kelli's Mounds Cheesecake recipe image
Kelli's Mounds Cheesecake recipe image
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Kelli’S Mounds Cheesecake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 1739.7

Description

This decadent dessert captures the beloved flavors of Mounds candy bars in a sophisticated cheesecake format. The base is a buttery crust made from vanilla wafers or Oreo crumbs, providing a sweet crunch that contrasts with the dense, creamy filling. The filling itself is a blend of cream cheese, sugar, eggs, and coconut extract, delivering a tropical richness. Baked until just set, it is finished with a luscious layer of melted chocolate and garnished with whole almonds for added texture. This show-stopping treat is perfect for holidays, potlucks, or whenever you crave a sweet, indulgent finish to a meal. It combines the ease of a baked cheesecake with the nostalgic taste of chocolate and coconut.

Ingredients

Directions

  1. Preheat the oven to 425&# 194;°F (218ðC).
  2. In a medium bowl, combine the vanilla wafer crumbs (or Oreo crumbs) with 1/2 cup of the melted butter.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan.
  4. In a large microwave-safe bowl, combine the cream cheese and sugar. Microwave on high for 2 minutes, then stir until smooth.
  5. Add the eggs one at a time, beating well after each addition.
  6. Mix in the heavy cream, cornstarch, and coconut extract until well combined.
  7. Fold in the chopped almonds and coconut into the cheesecake batter.
  8. Pour the filling into the prepared crust.
  9. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath.
  10. Bake at 425ðF (218ðC) for 15 minutes.
  11. Reduce the oven temperature to 300ðF (149ðC) and continue baking for 1 hour.
  12. Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan.
  13. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  14. Before serving, drizzle melted chocolate over the top and garnish with whole almonds.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1739.7kcal
% Daily Value *
Total Fat 152.8g236%
Saturated Fat 101.0g505%
Cholesterol 322.5mg108%
Sodium 1008.3mg43%
Total Carbohydrate 89.4g30%
Dietary Fiber 45.4g182%
Sugars 20.1g
Protein 18.7g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure all ingredients, especially cream cheese and eggs, are at room temperature before mixing for a smoother batter.

If using Oreo cookies, remove the filling if you prefer a less sweet crust, or use them whole for a richer flavor.

The water bath is crucial for preventing cracks and ensuring even cooking. Wrap the bottom of the springform pan in foil to prevent water leakage.

Store leftovers covered in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 2 months; thaw overnight in the fridge before adding the chocolate topping.

For a gluten-free version, use gluten-free vanilla wafer crumbs or almond flour in the crust.

Keywords: cheesecake, coconut, chocolate, almonds, dessert, baked, cream cheese, vanilla wafers, oreo, mounds, tropical, indulgent, holiday, potluck, ganache, crust, sweet, rich, make-ahead, freezer-friendly
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