almond joy cheesecake

★★★★★ 1 Review
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By Anita Hoffman
from Holland, PA

A special cheesecake with the taste of a candy bar. Totally delicious.

serves 12
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For almond joy cheesecake

  • 1-1/2 c
    graham cracker crumbs
  • 1-1/2 c
    flaked coconut, toasted
  • 1/2 c
    sliced almonds, toasted (about 2 ounces)
  • 1/4 c
  • 1/2 c
    unsalted butter, melted
  • 4 pkg
    (8 ounces) cream cheese, at room temperature
  • 1 c
  • 4
    large eggs
  • 1 c
    flaked coconut, toasted
  • 1 Tbsp
    coconut extract
  • 1 c
    sliced almonds, toasted
  • 1 c
    semisweet chocolate chips
  • 3/4 c
    whipping cream
  • 1-1/2 tsp

How To Make almond joy cheesecake

  • 1
    CRUST: 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.
  • 2
    FILLING: 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.
  • 3
    GLAZE: 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.

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