Almond Joy Cheesecake
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
Graham Cracker Crumb1 cup
Almond (sliced, toasted)1 cup
Sugar4 large
Egg1 tbsp
Coconut Extract3 cup
Whipping Cream1.5 tsps
Vanilla ExtractDirections:
1
For crust: Preheat oven to 350°F
2
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil
3
FInely grind cracker crumbs, coconut, almonds and sugar in processor
4
Add butter; process until moist crumbs form
5
Press mixture onto bottom and 1 inch up sides of pan
6
Bake crust until set and beginning to brown, about 12 minutes
7
Cool
8
Reduce oven temperature to 325°F
9
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth
10
Add eggs 1 at a time, beating just until blended after each addition
11
Mix in coconut and extract
12
Fold in almonds
13
Transfer filling to crust
14
Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes
15
Cool completely on rack
16
For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan
17
Stir over medium-low heat until smooth
18
Cool until glaze begins to thicken but can still be poured, about 30 minutes
19
Pour glaze over cooled cake; spread evenly
20
Chill cake overnight
21
Run small knife around sides of cake to loosen
22
Release pan sides
23
For crust: Preheat oven to 350°F
24
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil
25
FInely grind cracker crumbs, coconut, almonds and sugar in processor
26
Add butter; process until moist crumbs form
27
Press mixture onto bottom and 1 inch up sides of pan
28
Bake crust until set and beginning to brown, about 12 minutes
29
Cool
30
Reduce oven temperature to 325°F
31
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth
32
Add eggs 1 at a time, beating just until blended after each addition
33
Mix in coconut and extract
34
Fold in almonds
35
Transfer filling to crust
36
Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes
37
Cool completely on rack
38
For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan
39
Stir over medium-low heat until smooth
40
Cool until glaze begins to thicken but can still be poured, about 30 minutes
41
Pour glaze over cooled cake; spread evenly
42
Chill cake overnight
43
Run small knife around sides of cake to loosen
44
Release pan sides