chocolate-glazed coconut almond cheesecake

Name: Chocolate-Glazed Coconut Almond Cheesecake
Prep time: 25 min
Cook time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 1/4 cup(s) graham cracker crumbs; 1/3 cup(s) flaked coconut; 1/3 cup(s) finely chopped almonds; 1/3 cup(s) butter, melted; FOR THE FILLING; 3 package(s) (8 ounces each) cream cheese, softened; 3/4 cup(s) sugar; 1 tablespoon(s) coconut extract; 3 large eggs, lightly beaten; 1 cup(s) flaked coconut; FOR THE GLAZE; 1 cup(s) (6 ounces) semisweet chocolate chips; 3/4 cup(s) heavy whipping cream; 1 1/2 teaspoon(s) vanilla extract; - toasted shaved coconut and chopped almonds, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 25 Min

cook time 45 Min

method Bake

Ingredients For chocolate-glazed coconut almond cheesecake

1 1/4 c

graham cracker crumbs
1/3 c

flaked coconut
1/3 c

finely chopped almonds
1/3 c

butter, melted
FOR THE FILLING
3 pkg

(8 ounces each) cream cheese, softened
3/4 c

sugar
1 Tbsp

coconut extract
3 lg

eggs, lightly beaten
1 c

flaked coconut
FOR THE GLAZE
1 c

(6 ounces) semisweet chocolate chips
3/4 c

heavy whipping cream
1 1/2 tsp

vanilla extract
toasted shaved coconut and chopped almonds, optional

How To Make chocolate-glazed coconut almond cheesecake

1
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.

2
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 edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
3
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.
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