Almond Joy Cheesecake

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Almond Joy Cheesecake

Almond Joy Cheesecake

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Cool & Chill Times: 7 hours
Total Time: 8 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: almonds, canned cream of coconut, cheesecake, cream cheese
Servings: 10

Equipment

  • 9-inch Springform Pan
  • aluminum foil
  • electric mixer
  • Roasting Pan
  • Wire Rack
  • plastic wrap
  • Offset Spatula

Ingredients

Crust:

  • 1 1/4 cups chocolate graham cracker crumbs
  • 1/2 cup almonds sliced
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter melted

Filling:

  • 16- oz. 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* canned
  • 1/2 teaspoon salt

Topping (optional):

  • 1/2 cup cream of coconut* canned
  • 1/2 cup heavy cream
  • 12 ounces semisweet chocolate chopped
  • coconut Toasted
  • almonds Sliced

Instructions

  • Preheat oven to 350ºF.

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. Wrap outside of pan tightly with two layers of aluminum foil. 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.

Notes

*Note* Canned cream of coconut such as Coco López, is available in the drink mixers area of most national grocery stores.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Almond Joy Cheesecake
Serving Size
 
1 slice
Amount per Serving
Calories
740
% Daily Value*
Fat
 
51
g
78
%
Saturated Fat
 
29
g
181
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
14
g
Cholesterol
 
136
mg
45
%
Sodium
 
406
mg
18
%
Potassium
 
406
mg
12
%
Carbohydrates
 
62
g
21
%
Fiber
 
4
g
17
%
Sugar
 
49
g
54
%
Protein
 
10
g
20
%
Vitamin A
 
1022
mcg
114
%
Vitamin C
 
1
mg
1
%
Calcium
 
107
mg
11
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!




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