Chocolate-Glazed Coconut Almond Cheesecake Recipe
- 1-1/4 cups graham cracker crumbs
- 1/3 cup flaked coconut
- 1/3 cup finely chopped almonds
- 1/3 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1 tablespoon coconut extract
- 3 eggs, lightly beaten
- 1 cup flaked coconut
- 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
- Preheat oven to 350°. 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 12 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
- 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 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 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 1 hour or until set. Top with toasted coconut and almonds if desired. Yield: 12 servings.
Reviews for Chocolate-Glazed Coconut Almond Cheesecake
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Nice and easy to make... but lacked flavor. Maybe add more extract?
"This tastes just like an Almond Joy!" Those were the first words out of my mouth after taking my first bite. Really, the flavor was spot-on, and that's a very good thing in my books! I followed this recipe fairly closely, without adding or eliminating any ingredients. However, there are a few things I'd like to mention:
Crust: used Honeymaid lowfat graham crackers, only because I actually prefer the flavor/texture over fullfat graham crackers. Also used 1/4 cup more crumbs than called for (what was left over after measuring the correct amount). Only baked for 10 minutes, as I have a dark non-stick pan (didn't change the temp at all).
Filling: as always, I beat the cream cheese before adding the sugar. Making sure no lumps are anywhere to be found! :) Also used 2 lowfat + 1 fullfat cream cheese. Doing so hasn't ever affected my cheesecakes, nobody notices a difference, and it saves (a few) fat grams! Could only find imitation coconut extract, but it worked beautifully.
Glaze: halved the amount and used half 'n' half in place of the heavy whipping cream. Half the amount seemed plenty; can't imagine using more! Also used Ghirardelli 60% bittersweet chocolate chips. Topped with lightly toasted coconut, chilled 1 hour, and that was that! Oh.........I always chill my cheesecakes 40-48 hours before tasting.......let flavors meld on 'ripen'. :) An excellent cheesecake recipe, one of my new favorites!
I made this for a party and everyone loved it!
I was excited to make this but was very disappointed at how unsweet it was. There is no sugar in the crust and only 3/4 cup in the filling. That is significantly less sugar than most cheesecakes. I still decided to try it as written. Everyone liked the texture but commented that it could be sweeter. I think I will try it again but I will either add about 1/3 cup cream of coconut or 1 cup of sugar in the filling instead of 3/4 cup. Heck, I might even try both! I will also use milk chocolate chips for the top since semi-sweet is more like a mounds and not an almond joy.
All I can say is HOLY COW is this good !! I only had chocolate graham crackers & I think that they were perfect. Made the recipe as written, used a med. size oven cooking bag around the springform pan because it seem's like when I use the foil it always leask' a bit and with the bag there are no problem's. I can't wait for more company so I can make this again. Thank you Keri Brammer, I think you should have won first place !!