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Almond Joy Cheesecake

Decadent Almond Joy Cheesecake to Satisfy Your Sweet Tooth

Indulge in this Almond Joy Cheesecake that combines creamy coconut with a chocolate crust for a sweet delight.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 26 oz Finely Crushed Oreo Crumbs can substitute with graham cracker crumbs
  • 1 cup Sweetened Flaked Coconut can use unsweetened for less sweetness
  • 1 cup Granulated Sugar avoid using powdered sugar
  • 0.5 cup Melted Butter or margarine for dairy-free option
For the Filling
  • 32 oz Cream Cheese softened to room temperature
  • 1.5 cups Granulated Sugar
  • 4 pieces Eggs room temperature
  • 1 tsp Almond Extract can substitute with vanilla extract
  • 0.5 tsp Coconut Extract optional but recommended
  • 0.5 tsp Vanilla Extract
  • 1 pinch Salt
  • 0.5 cup Toasted Sweetened Flaked Coconut for flavor and texture
  • 0.5 cup Toasted Sliced Almonds for crunch and presentation
For the Topping
  • 6 tbsp Whipping Cream heavy cream recommended
  • 0.5 cup Semi-Sweet Chocolate Chips for ganache
  • 0.5 tsp Vanilla Extract
  • 0.25 cup Toasted Sweetened Flaked Coconut for garnish
  • 0.25 cup Toasted Sliced Almonds for garnish

Equipment

  • Springform Pan
  • Mixing bowls
  • electric mixer
  • Small saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease the sides of your springform pan.
  2. Combine the crushed Oreo crumbs, sweetened coconut, sugar, and melted butter. Press into the bottom of the springform pan and bake for 10 minutes.
  3. In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix until no lumps remain.
  4. Add eggs one at a time, mixing on low speed. Then blend in almond extract, coconut extract, vanilla extract, and salt. Fold in toasted coconut and almonds.
  5. Lower oven temperature to 325°F (163°C) and bake for 75 minutes. The edges should be set with a slight jiggle in the center.
  6. Cool in the oven with the door cracked open for 1 hour. Then cool completely on the counter before refrigerating for at least 4 hours or overnight.
  7. In a saucepan, heat the whipping cream until simmering, then remove and stir in chocolate chips until melted. Add vanilla extract.
  8. Once chilled, remove the cheesecake from the pan and pour the ganache over the top. Sprinkle with toasted coconut and almonds.
  9. Return the cheesecake to the refrigerator for at least 1 hour to set the ganache before serving.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 35gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 90mgSodium: 280mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 800IUCalcium: 150mgIron: 1.5mg

Notes

For best results, ensure all ingredients are at room temperature before mixing.

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