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Chocolate-Glazed Coconut Almond Cheesecake

 Chocolate-Glazed Coconut Almond Cheesecake
My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma
12 ServingsPrep: 25 min. Bake: 45 min. + chilling

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup flaked coconut
  • 1/3 cup finely chopped almonds
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1 tablespoon coconut extract
  • 3 eggs, lightly beaten
  • 1 cup flaked coconut
  • GLAZE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • Toasted shaved coconut and chopped almonds, optional

Directions

  • Place a greased 9-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.
  • In a small bowl, combine the cracker crumbs, coconut and almonds;
  • stir in butter. Press onto the bottom and 1 in. up the sides of
  • prepared pan. Place pan on a baking sheet. Bake at 350° for 12

2 of 2

Chocolate-Glazed Coconut Almond Cheesecake (continued)

Directions (continued)

  • minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • coconut extract. Add eggs; beat on low speed just until combined.
  • Fold in coconut. Pour into crust. Place springform pan in a large
  • baking pan; add 1 in. of boiling water to larger pan.
  • Bake at 325° for 45-55 minutes or until center is just set and
  • top appears dull. Remove springform pan from water bath; remove
  • foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges
  • from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  • For glaze, place chocolate chips in a small bowl. In a small
  • saucepan, bring cream just to a boil. Pour over chocolate; whisk
  • until smooth. Stir in vanilla. Cool slightly to reach a spreading
  • consistency, stirring occasionally.
  • Remove rim from pan. Spread glaze over cheesecake. Refrigerate for 1
  • hour or until set. Top with toasted coconut and almonds if desired.
  • Yield: 12 servings.
Nutritional Facts: 1 slice (calculated without coconut and almonds) equals 543 calories, 42 g fat (25 g saturated fat), 149 mg cholesterol, 308 mg sodium, 36 g carbohydrate, 2 g fiber, 8 g protein.