Almond Joy Cheesecake
This Almond Joy Cheesecake features a chocolate coconut crust, creamy coconut-almond filling, and rich chocolate ganache, finished with toasted coconut and almonds.
Equipment
- 9-inch springform pan
- rimmed baking sheet
- Electric mixer
- Mixing bowls
- wire cooling rack
Ingredients
- 1½ cups finely crushed chocolate sandwich cookies
- ½ cup sweetened flaked coconut
- ¼ cup granulated sugar
- ¼ cup melted butter
- 32 oz full-fat cream cheese, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp almond extract
- ½ tsp coconut extract
- ½ tsp vanilla extract
- 1 pinch salt
- ½ cup toasted sweetened flaked coconut
- ½ cup toasted sliced almonds
- 6 tbsp heavy cream
- ½ cup semi-sweet chocolate chips
- ½ tsp vanilla extract
- ¼ cup toasted flaked coconut (garnish)
- ¼ cup toasted sliced almonds (garnish)
Instructions
- Preheat oven to 350°F (175°C). Combine cookie crumbs, coconut, sugar, and melted butter, then press into a 9-inch springform pan. Bake for 10 minutes.
- Reduce oven temperature to 325°F (165°C). Beat cream cheese until smooth, add sugar, eggs, extracts, salt, then fold in toasted coconut and almonds.
- Pour filling over crust and bake for 75 minutes until edges are set and center slightly jiggles. Cool completely.
- Heat cream, add chocolate chips and vanilla, stir smooth, then pour ganache over cooled cheesecake and garnish.
- Refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
Always chill the cheesecake thoroughly before slicing for clean cuts. Flavor improves after resting overnight. Toast garnishes just before using for maximum crunch.