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Almond Joy Cheesecake

Decadent Almond Joy Cheesecake to Satisfy Your Sweet Tooth

This Almond Joy Cheesecake features a tempting chocolate coconut crust and a luscious coconut cheesecake filling, making it a crowd-pleaser.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 oz Finely Crushed Oreo Crumbs You can also use graham cracker crumbs.
  • 1 cup Sweetened Flaked Coconut Unsweetened coconut can be used for less sweetness.
  • 2 tbsp Granulated Sugar Avoid powdered sugar as it can alter the texture.
  • ½ cup Melted Butter Margarine can be a suitable substitute.
For the Filling
  • 32 oz Cream Cheese Ensure it's softened to room temperature.
  • 1.5 cups Granulated Sugar Adjust sweetness to your liking.
  • 4 whole Eggs Using room temperature eggs yields best results.
  • 1 tsp Almond Extract Feel free to swap with vanilla extract.
  • ½ tsp Coconut Extract Optional but highly recommended.
  • ½ tsp Vanilla Extract Adds depth of flavor.
  • 1 pinch Salt Balances sweetness.
  • ½ cup Toasted Sweetened Flaked Coconut Toasting deepens the flavor.
  • ½ cup Toasted Sliced Almonds Provides crunch and visual appeal.
For the Topping
  • 6 tbsp Whipping Cream Heavy cream gives it a rich texture.
  • ½ cup Semi-Sweet Chocolate Chips Core ingredient for ganache.
  • ½ tsp Vanilla Extract Enhances ganache flavor.
  • ¼ cup Toasted Sweetened Flaked Coconut A lovely garnish.
  • ¼ cup Toasted Sliced Almonds For a crunchy topping.

Equipment

  • Springform Pan
  • Mixing bowl
  • electric mixer
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Prepare the springform pan by lightly greasing the sides.
  3. In a bowl, combine Oreo crumbs, coconut, sugar, and butter to form the crust.
  4. Press the mixture into the bottom and sides of the pan and bake for 10 minutes.
  5. In a mixing bowl, beat cream cheese until smooth, then add sugar gradually.
  6. Add eggs one at a time, mixing in remaining ingredients until combined.
  7. Pour the filling over the cooled crust and bake at 325°F (163°C) for 75 minutes.
  8. Cool gradually in the oven for about 1 hour before refrigerating for at least 4 hours.
  9. In a saucepan, heat whipping cream and stir in chocolate chips until melted.
  10. Pour the ganache over the cheesecake and sprinkle with coconut and almonds.
  11. Chill for 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 8IUVitamin C: 2mgCalcium: 4mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Customize flavors by adding chocolate chips or caramel as desired.

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