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Chocolate-Glazed Coconut Almond Cheesecake Recipe


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  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup flaked coconut
  • 1/3 cup finely chopped almonds
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1 tablespoon coconut extract
  • 3 eggs, lightly beaten
  • 1 cup flaked coconut
  • GLAZE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup heavy whipping cream
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • Toasted shaved coconut and chopped almonds, optional


Servings 12
Preparation time 25mins
Adapted from


Step 1

Preheat oven to 350°. Place a greased 9-in. springform pan on a
double thickness of heavy-duty foil (about 18 in. square). Securely
wrap foil around pan.

In a small bowl, combine the cracker crumbs, coconut and almonds;
stir in butter. Press onto the bottom and 1 in. up the sides of
prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on
a wire rack. Reduce oven temperature to 325°.

In a large bowl, beat cream cheese and sugar until smooth. Beat in
coconut extract. Add eggs; beat on low speed just until combined.
Fold in coconut. Pour into crust. Place springform pan in a large
baking pan; add 1 in. of boiling water to larger pan.
•Bake 45-55 minutes or until center is just set and top appears dull.
Remove springform pan from water bath; remove foil. Cool cheesecake
on a wire rack 10 minutes; loosen edges from pan with a knife. Cool
1 hour longer. Refrigerate overnight.

For glaze, place chocolate chips in a small bowl. In a small
saucepan, bring cream just to a boil. Pour over chocolate; whisk
until smooth. Stir in vanilla. Cool slightly to reach a spreading
consistency, stirring occasionally.

Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour
or until set. Top with toasted coconut and almonds if desired.

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