almond joy cheesecake
(1 RATING)
A special cheesecake with the taste of a candy bar. Totally delicious.
No Image
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1-1/2 cup graham cracker crumbs
- 1-1/2 cup flaked coconut, toasted
- 1/2 cup sliced almonds, toasted (about 2 ounces)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- FILLING
- 4 packages (8 ounces) cream cheese, at room temperature
- 1 cup sugar
- 4 - large eggs
- 1 cup flaked coconut, toasted
- 1 tablespoon coconut extract
- 1 cup sliced almonds, toasted
- GLAZE
- 1 cup semisweet chocolate chips
- 3/4 cup whipping cream
- 1-1/2 teaspoon vanilla
How To Make almond joy cheesecake
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Step 1CRUST: Finely grind cracker crumbs, coconut, almonds and sugar in food processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake at 350 degrees until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325 degrees.
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Step 2FILLING: Beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating until just blended after each addition. Mix in coconut extract and coconut. Fold in almonds. Transfer filling to crust. Bake about 1 hour and 15 minutes, until cake is puffed. Cool completely on rack.
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Step 3GLAZE: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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