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Almond Joy Cheesecake Recipe

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★★★★★

4.7 from 397 reviews

This Almond Joy Cheesecake is a decadent dessert that combines the rich creaminess of classic cheesecake with the delightful crunch of toasted almonds and the tropical flavor of coconut. Topped with a luscious chocolate ganache and garnished with toasted coconut and almonds, this cheesecake offers a perfect balance of sweet and nutty flavors reminiscent of the beloved Almond Joy candy bar.

Ingredients

Scale

Crust

  • 1 1/2 cups finely crushed Oreo crumbs
  • 1/2 cup sweetened flaked coconut
  • 1/4 cup sugar
  • 1/4 cup melted butter

Filling

  • 4 (8 oz) packages cream cheese, softened to room temperature
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tsp almond extract
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1/2 cup sweetened flaked coconut, toasted and cooled
  • 1/2 cup sliced almonds, toasted and cooled

Topping

  • 6 Tbsp whipping cream
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 tsp vanilla extract
  • 1/4 cup sweetened flaked coconut, toasted and cooled
  • 1/4 cup sliced almonds, toasted and cooled

Instructions

  1. Prepare Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the finely crushed Oreo crumbs, sweetened flaked coconut, sugar, and melted butter. Press this mixture firmly into the bottom and about one inch up the sides of a 9-inch springform pan to form an even crust.
  2. Bake Crust: Place the springform pan on a cookie sheet with sides to catch any drips. Bake for about 10 minutes to set the crust. Remove from oven and set aside to cool slightly.
  3. Make Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar while continuing to beat until well combined. Lightly beat in the eggs, almond extract, coconut extract, vanilla extract, and a pinch of salt until the mixture is smooth and evenly blended. Gently fold in the toasted coconut and sliced almonds.
  4. Bake Cheesecake: Pour the cream cheese filling over the prepared crust in the springform pan. Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for approximately 75 minutes or until the outer 2 1/2 inches are set but the center still has a slight jiggle.
  5. Cool Cheesecake: Remove the cheesecake from the oven and place it on a cooling rack to cool completely to room temperature.
  6. Prepare Topping: In a microwave-safe glass bowl, heat the whipping cream until hot but not boiling (about 30-45 seconds). Add the semi-sweet chocolate chips and vanilla extract, letting the mixture sit for about a minute to allow the chocolate to melt. Stir until the chocolate ganache is smooth and glossy.
  7. Apply Topping: Pour the chocolate ganache over the cooled cheesecake, allowing some to drip down the sides naturally. Sprinkle the toasted flaked coconut in the center of the cheesecake and arrange the toasted sliced almonds around the edges for garnish.
  8. Chill and Serve: Refrigerate the cheesecake until the topping is set, at least several hours or overnight. Store leftovers covered in the refrigerator. The cheesecake tastes even better the next day once fully chilled and flavors have melded.

Notes

  • Allow the cream cheese to soften to room temperature before mixing to avoid lumps in the filling.
  • Ensure the coconut and almonds are toasted and fully cooled before folding into the batter to maintain texture.
  • Baking times may vary depending on your oven; check doneness by ensuring the outer edges are set while the center is slightly jiggly.
  • Use a water bath if desired to prevent cracking, although it’s not required for this recipe.
  • This cheesecake needs several hours of chilling for best texture and flavor development.
  • For easier removal, run a knife around the edges of the cheesecake before unlocking the springform pan.

Keywords: Almond Joy Cheesecake, Cheesecake recipe, Coconut almond dessert, Chocolate ganache cheesecake, Oreo crust cheesecake

Find it online: https://platedbyemma.com/almond-joy-cheesecake-recipe/