Almond Joy Cheesecake
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
Crust
- 1 1⁄4 cups chocolate graham cracker crumbs
- 1⁄2 cup sliced almonds
- 1⁄4 teaspoon salt
- 4 tablespoons unsalted butter, melted
-
Filling
- 2 (8 ounce) packages cream cheese, at room temperature
- 1⁄2 cup sugar
- 3 large eggs, at room temperature
- 1⁄2 teaspoon vanilla extract
- 1 cup cream of coconut
- 1⁄2 teaspoon salt
-
Topping (optional)
- 1⁄2 cup cream of coconut
- 1⁄2 cup heavy cream
- 12 ounces semisweet chocolate, chopped
- toasted coconut
- sliced almonds
directions
- Preheat oven to 350 degrees F. Wrap outside of 9-in springform pan tightly with two layers of aluminum foil.
- Make crust: In a bowl, mix graham cracker crumbs, almonds and salt with a flexible spatula. Stir in melted butter until dry ingredients are lightly moistened. Press mixture into bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on a wire rack. Leave foil on.
- Make filling: Using an electric mixer on medium speed, beat cream cheese and sugar until well combined and light, about 2 minutes. Scrape down sides and bottom of bowl and beat again until smooth. Beat in eggs one at a time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt. (Pour remaining cream of coconut into a small bowl, cover it with plastic and refrigerate to use later in topping.) Pour filling onto crust. Transfer springform pan to a roasting pan; fill roasting pan with hot tap water until it reaches 1 inch up sides of springform pan.
- Bake for 1 hour, until filling is set but still a bit jiggly in center (it will firm up as it cools). Take springform pan out of roasting pan and remove foil. Let cake cool on a wire rack for 1 hour.
- Lightly cover cheesecake with plastic wrap and refrigerate until cold and firm, at least 6 hours.
- Make topping: Pour cream of coconut and heavy cream into a saucepan and warm over medium-low heat until mixture is just simmering. In a bowl, pour mixture over chocolate and whisk until melted and mixture is smooth. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake, spreading with an offset spatula. Garnish with toasted coconut and sliced almonds, if desired. Chill until chocolate mixture has set, about 10 minutes. Run a sharp paring knife around inside of pan; release sides. Slice and serve.
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RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...