Almond Joy Cheesecake

Photo by Cary L.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from myrecipes.com

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-oz. packages cream cheese, at room temperature

  • 1/2

    cup sugar

  • 3

    large eggs, at room temperature

  • 1/2

    teaspoon vanilla extract

  • 1

    cup canned cream of coconut

  • 1/2

    teaspoon salt

  • Topping (optional):

  • 1/2

    cup canned cream of coconut

  • 1/2

    cup heavy cream

  • 12

    ounces semisweet chocolate, chopped

  • Toasted coconut

  • Sliced almonds

Directions

1. 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. 2. 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. 3. 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. 4. Lightly cover cheesecake with plastic wrap and refrigerate until cold and firm, at least 6 hours. 5. 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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