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Almond Joy Cheesecake

For a tasty dessert that's sure to please, try this simple cheesecake recipe and create almond joy cheesecake. It's both creamy and crunchy- you'll love the results!

Cooking Time1 hr 15 min


  • 1 1/2 cup graham cracker crumbs
  • 1 1/2 cup flaked unsweetened coconut, toasted
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup flaked unsweetened coconut, toasted
  • 4 large eggs
  • 1 cup sliced almonds, toasted
  • 1 tablespoon coconut extract
  • 1 cup sugar
  • 1 cup chocolate chips
  • 1 cup cream (heavy)
  • 1 1/2 teaspoon vanilla extract


For Crust:

  1. Preheat oven to 350 degrees F. Wrap outside of 9-inch diameter springform pan with foil.
  2. Finely grind cracker crumbs, 1 cup coconut, 1/2 cup almonds and 1/4 cup sugar in processor.  |
  3. Add butter and process until moist crumbs form. Press mixture onto bottom and 1-inch up sides of pan.
  4. Bake crust until set and beginning to brown (about 12 minutes). Cool.

For Cheesecake:

  1. Reduce oven temperature to 325 degrees F. Using electric mixture, beat cream cheese and sugar in large bowl until smooth.
  2. Add eggs one at a time, beating just until blended after each addition.
  3. Mix in remaining coconut and coconut extract. Fold in remaining almonds.
  4. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken (about 1 hour 15 minutes).
  5. Cool completely on rack.

For Topping:

  1. Combine 1 cup chocolate chips, cream and vanilla in small saucepan.
  2. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured (about 30 minutes).
  3. Pour glaze over cooled cake. Spread evenly. Chill cake overnight.
  4. Run small knife around sides of cake to loosen. Release pan sides.


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