Advertisement
Recipe: Almond Joy Cheesecake
Similar Categories: Almond, Joy, Cheesecake
Yield: 16 servings
CRUST
1 1/2 c Graham cracker crumbs
1 1/2 c Coconut; toasted
1/2 c Sliced almonds; toasted
(about 2 ounces)
1/4 c Sugar
1/2 c Unsalted butter; melted
FILLING
32 oz Cream cheese; room
Temperature
1 c Sugar
4 lg Eggs
1 c Coconut; toasted
1 tb Coconut extract
1 c Sliced almonds; toasted
GLAZE
1 c Semisweet chocolate chips
3/4 c Whipping cream
1 1/2 ts Vanilla extract
FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of 99-inch diameter
springform pan with 2-1/4-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 degrees 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 moves 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. Cook 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.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Almond, Joy, Cheesecake
| Orange Creamsicle Cake | No Bake Cookie Crumble Cheesecake |
