Almond Joy Cheesecake for Real Candy Fans

March 26, 2019

Almond Joy Cheesecake

Sometimes, rare though it may be, cheesecake on its own just isn't enough.

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours
Servings 10 servings
Author Kate Mills

Ingredients

Crust

  • 1 1/4 cups chocolate graham cracker crumbs
  • 1/2 cup sliced almonds
  • 1/4 tsp salt
  • 4 tbsp unsalted butter melted

Filling

  • 2 pkg cream cheese room temperature
  • 1/2 cup sugar
  • 3 large eggs room temperature
  • 1/2 tsp vanilla extract
  • 1 cup canned cream of coconut
  • 1/2 tsp salt

Topping

  • 1/2 cup canned cream of coconut
  • 1/2 cup heavy cream
  • 12 oz semisweet chocolate chopped
  • toasted coconut
  • sliced almonds

Instructions

  1. Preheat oven to 350ºF. Let's start with the crust: In a bowl, mix graham cracker crumbs, almonds, and salt with a flexible spatula. Stir in melted butter until dry ingredients are lightly moistened. Press the mixture into the bottom of a 9-inch springform pan. Wrap outside of pan tightly with two layers of aluminum foil. Bake for 10 minutes, then cool on a wire rack with the foil on.

  2. Let's make that filling: with an electric mixer on medium speed, beat cream cheese and sugar until fully combined and light, about 2 minutes. Scrape down the sides and bottom of a bowl and beat again until smooth. Beat the eggs in one at a time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt. Pour remaining cream of coconut into a small bowl, cover it with plastic and keep it in the fridge to use later as a topping. Pour filling onto crust. Transfer springform pan to a roasting pan and fill it with hot tap water until it reaches 1 inch up sides of springform pan.

  3. Bake for 1 hour, until filling is set but still a little jiggly in the center (it'll get firmer as it cools). Take springform pan out of roasting pan and remove foil. Let cake cool on a wire rack for 1 hour.

  4. Lightly cover the cheesecake with plastic wrap and refrigerate until cold and firm, at least 6 hours.

  5. Let's finish things up with the topping: Pour cream of coconut and heavy cream into a saucepan and warm over medium-low heat until mixture starts simmering. In a bowl, pour mixture over chocolate and whisk until melted and mixture is smooth. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake, spreading with an offset spatula. Garnish with toasted coconut and sliced almonds, if desired. Chill until chocolate mixture has set, about 10 minutes. Run a sharp paring knife around inside of pan and release the sides. Slice and serve.

 

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