Almond Joy Cheesecake
Photo adapted from Something Swanky.
1-1/2 cgraham cracker crumbs
1-1/2 cflaked coconut, toasted
1/2 csliced almonds, toasted (about 2 ounces)
1/2 cunsalted butter, melted
4 pkg(8 ounces) cream cheese, at room temperature
1 cflaked coconut, toasted
1 Tbspcoconut extract
1 csliced almonds, toasted
1 csemisweet chocolate chips
3/4 cwhipping cream
How to Make Almond Joy Cheesecake
- 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.
Reduce oven temperature to 325 degrees.
- 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.
- 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.