Almond Joy Cheesecake

photo by britt.corley





- Ready In:
- 2hrs 10mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Crust
- 1 cup graham cracker crumbs
- 3⁄4 cup sliced almonds, toasted
- 1⁄2 cup sweetened flaked coconut, toasted
- 7 tablespoons unsalted butter, melted
- 1⁄4 cup packed golden brown sugar
-
Filling
- 4 (8 ounce) packages cream cheese, room temperature
- 3⁄4 cup sugar
- 1⁄4 teaspoon almond extract
- 1 cup cream of coconut (such as Coco López, Available in the drink mixers area of most national grocery stores.)
- 1 cup sweetened flaked coconut, toasted
- 2 tablespoons all-purpose flour
- 4 large eggs
-
Topping
- 5 tablespoons whipping cream
- 5 tablespoons light corn syrup
- 8 ounces semi-sweet chocolate chips (about 1 1/3 cups)
- 3⁄4 cup sliced almonds, toasted
- 1⁄4 cup sweetened flaked coconut, toasted
directions
- For crust: Preheat oven to 350°F.
- Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
- Add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
- Press crust mixture over bottom and 2 inches up sides of prepared pan.
- Bake until set, about 10 minutes.
- Lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
- Using an electric mixer, beat cream cheese, sugar and extract in a large bowl to blend.
- Beat in cream of coconut, shredded coconut and flour.
- Add eggs 1 at a time, beating until just combined.
- Pour filling into crust.
- Bake in a water bath until center is almost set, about 1 hour 15 minutes.
- Turn oven off and let cheesecake cool slowly in the oven for another 30 minutes.
- Transfer to a rack and cool for at least 30 minutes.
- Cover and chill overnight.
- For topping: Bring cream and corn syrup to simmer in medium saucepan.
- Remove from heat.
- Add chocolate chips; whisk until smooth.
- Cool to room temperature.
- Pour topping over cake.
- Sprinkle top with almonds and coconut.
- Chill until topping is set, about 2 hours.
- (Can be made 2 days ahead; covered tightly and refrigerated or it can be frozen for up to 2 weeks)
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Reviews
-
I made this cheesecake for a superbowl party and it was outstanding!! The only thing that I changed was to use 1 tsp of natural coconut extract instead of almond extract. I also thought next time I might try making this with a chocolate crust. Great recipe! Thanks for posting. It really did come out perfect!
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Very good receipe!!! The crust has a flavorful crunch - To toast the coconut, I threw 2 cups Baker's coconut in a pan, and toasted it for 10 -15 mins on medium high. The Coco Lopez keeps the batter very moist. My only change was to add a little more whipping cream to the chocolate sauce to liquidify it.
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Tweaks
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I made this cheesecake for a superbowl party and it was outstanding!! The only thing that I changed was to use 1 tsp of natural coconut extract instead of almond extract. I also thought next time I might try making this with a chocolate crust. Great recipe! Thanks for posting. It really did come out perfect!