Almond Joy Cheesecake

marti Mar 4, 2017

  1. marti

    marti Moderator Moderator

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    Almond Joy Cheesecake
    serves 12 to 16
    C ru S t
    1 cup graham cracker crumbs
    3/4 cup sliced almonds, toasted
    1/2 cup sweetened shredded coconut, toasted
    7 tablespoons unsalted butter, melted
    1/4 cup (packed) golden brown sugar f i l l i n g
    2 pounds cream cheese, room temperature
    3/4 cup sugar
    1/4 teaspoon almond extract
    1 cup canned cream of coconut (such as Coco Lopez)
    1 cup sweetened shredded coconut, toasted
    2 tablespoons all‑purpose flour
    4 large eggs
    to P P i n g
    5 tablespoons heavy whipping cream
    5 tablespoons light corn syrup
    8 ounces semisweet chocolate chips (about 1 1/3 cups)
    3/4 cup sliced almonds, toasted
    1/4 cup sweetened shredded coconut, toasted
    For the crust, preheat oven to 350 degrees. Wrap foil around outside of 9‑inch‑diameter springform pan with 23/4‑inch‑high sides. Blend all ingredients in food processor until nuts are finely ground and crumbs stick together. Press crust mixture over bottom and 2 inches up sides of prepared pan. Bake until set, about 10 minutes. Cool. Maintain oven temperature.
    For the filling, using electric mixer, beat cream cheese, sugar and extract in large bowl to blend. Beat in cream of coconut, shredded coconut and flour. Add eggs one at a time, beating until just combined. Pour filling into crust. Bake until top is brown and center is almost set, about 75 minutes.
    Transfer to rack and cool. Cover and chill overnight.
    For the topping, bring cream and syrup to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until smooth. Cool to just lukewarm. Pour topping over cake. Sprinkle edge with almonds and coconut. Chill until topping is set, about 2 hours. (Can be made 2 days ahead; cover and refrigerate.)
     

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