Almond Joy Cheesecake
For a tasty dessert that's sure to please, try this simple cheesecake recipe and create almond joy cheesecake. It's both creamy and crunchy- you'll love the results!
Cooking Time1 hr 15 min
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1 1/2 cup flaked unsweetened coconut, toasted
- 1/2 cup sliced almonds, toasted
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup flaked unsweetened coconut, toasted
- 4 large eggs
- 1 cup sliced almonds, toasted
- 1 tablespoon coconut extract
- 1 cup sugar
- 1 cup chocolate chips
- 1 cup cream (heavy)
- 1 1/2 teaspoon vanilla extract
Instructions
For Crust:
- Preheat oven to 350 degrees F. Wrap outside of 9-inch diameter springform pan with foil.
- Finely grind cracker crumbs, 1 cup coconut, 1/2 cup almonds and 1/4 cup sugar in processor. |
- Add butter and process until moist crumbs form. Press mixture onto bottom and 1-inch up sides of pan.
- Bake crust until set and beginning to brown (about 12 minutes). Cool.
For Cheesecake:
- Reduce oven temperature to 325 degrees F. Using electric mixture, beat cream cheese and sugar in large bowl until smooth.
- Add eggs one at a time, beating just until blended after each addition.
- Mix in remaining coconut and coconut extract. Fold in remaining almonds.
- Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken (about 1 hour 15 minutes).
- Cool completely on rack.
For Topping:
- Combine 1 cup chocolate chips, cream and vanilla in small saucepan.
- Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured (about 30 minutes).
- Pour glaze over cooled cake. Spread evenly. Chill cake overnight.
- Run small knife around sides of cake to loosen. Release pan sides.
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