Almond Joy Cheesecake

Name: Almond Joy Cheesecake
Prep time: 24 h
Cook time: 1 h 15 min
Total time: 25 h 15 min
Yield: 10-12 serving(s)
Ingredients: 1 1/2 cups graham cracker crumbs; 1 1/2 cups sweetened flaked coconut, toasted; 1/2 cup sliced almonds, toasted (about 2 ounces); 1/4 cup sugar; 1/2 cup unsalted butter, melted; 4 (8 ounce) packages cream cheese, room temperature; 1 cup sugar; 4 large eggs; 1 cup sweetened flaked coconut, toasted; 1 tablespoon coconut extract; 1 cup sliced almonds, toasted; 1 cup semi-sweet chocolate chips; 3/4 cup whipping cream; 1 1/2 teaspoons vanilla extract

Submitted by gailanng

"One I'll be making for Easter. From Bon Appetit, February 1998. Overnight chill time included."

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Ready In:: 25hrs 15mins
Ingredients:: 14
Serves:: 10-12

ingredients

Crust
1 ¹⁄₂ cups graham cracker crumbs
1 ¹⁄₂ cups sweetened flaked coconut, toasted
¹⁄₂ cup sliced almonds, toasted (about 2 ounces)
¹⁄₄ cup sugar
¹⁄₂ cup unsalted butter, melted
Filling
4 (8 ounce) packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sweetened flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted
Glaze
1 cup semi-sweet chocolate chips
³⁄₄ cup whipping cream
1 ¹⁄₂ teaspoons vanilla extract

directions

For crust: Preheat oven to 350°F.
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Finely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer jiggles when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
Run small knife around sides of cake to loosen. Release pan sides.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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