Description

A dreamy combination of chocolate, coconut, and almonds in a rich, creamy cheesecake. This indulgent dessert is inspired by the classic Almond Joy candy bar, offering a perfect balance of textures and flavors. Every bite is pure bliss!

Ingredients

Scale

Crust:

1 ½ cups graham cracker crumbs
½ cup sweetened shredded coconut
¼ cup sliced almonds
¼ cup granulated sugar
½ cup unsalted butter, melted

Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sweetened shredded coconut
1 tsp coconut extract
½ cup sliced almonds

Chocolate Glaze:

1 cup semisweet chocolate chips
½ cup heavy cream
1 tsp vanilla extract

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Instructions

1️⃣ Prepare the Crust:

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, shredded coconut, sliced almonds, sugar, and melted butter.
Press into the bottom of a springform pan.
Bake for 12 minutes, then let cool.

2️⃣ Make the Cheesecake Filling:

Lower oven temperature to 325°F (163°C).
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well.
Stir in shredded coconut and coconut extract, then fold in almonds.
Pour filling over the crust and bake for 1 hour and 15 minutes.
Let cool completely, then refrigerate for at least 6 hours.

3️⃣ Prepare the Chocolate Glaze:

Heat heavy cream until hot but not boiling.
Pour over chocolate chips and stir until smooth.
Stir in vanilla extract and pour over the chilled cheesecake.
Refrigerate until the glaze is set.

Serving & Storage Tips

Garnish with toasted coconut and almonds for extra crunch.
Store in the fridge for up to 4 days or freeze for up to 2 months.

Notes

1️⃣ Prevent Cracks: Bake the cheesecake using a water bath (bain-marie) to maintain even heat and prevent cracking. Wrap the springform pan with foil and place it in a larger pan filled with hot water.

2️⃣ Room Temperature Ingredients: Ensure cream cheese, eggs, and heavy cream are at room temperature before mixing. This helps create a smooth, lump-free batter and prevents overmixing.

3️⃣ Chill for Best Texture: Let the cheesecake cool completely at room temperature before refrigerating for at least 6 hours (preferably overnight). This enhances the flavor and texture for a perfectly creamy consistency.

Prep Time: 20 min
Cook Time: 1 hr 15 min