Coconut Almond Cheesecake


1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted (about 2 ounces)
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
8 ounces packages cream cheese, room temperature
1 cup sugar
1 cup sweetened flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted
1 1/2 teaspoons vanilla extract


For crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil.
Finely grind cracker crumbs, coconut, almonds and sugar in food processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
Run small knife around sides of cake to loosen. Release pan sides.




An Almond Joy-inspired cheesecake. A puffed layer of sweet coconut-scented cream cheese, set atop a buttered graham cracker-almond crust, and topped with a rich chocolate ganache. Sprinkled with toasted coconut, because we could always use a little more decadence in our lives... and because taupe was missing in our color palette.

Recipe from Epicurious, found here:


1.0 , 9" cheesecake


Thursday, July 22, 2010 - 10:39am


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