Almond Joy Cheesecake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (163°C) and prepare a springform pan by greasing the sides.
• STEP 2.In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form the crust.
• STEP 3.In a separate bowl, beat the cream cheese until smooth. Add the sugar, cocoa powder, and vanilla extract, and mix until well combined.
• STEP 4.Add the eggs one at a time, mixing well after each addition. Fold in the shredded coconut and chopped almonds.
• STEP 5.Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
• STEP 6.Bake for about 50-60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature.
• STEP 7.Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
• STEP 8.Before serving, sprinkle toasted coconut and chopped almonds on top for garnish. Slice and enjoy!

Cooking Tips

• Make sure all the ingredients are at room temperature before starting.
• To prevent cracks on the surface of the cheesecake, avoid overmixing the batter.
• For a more intense coconut flavor, you can add a teaspoon of coconut extract to the filling.
• To toast the coconut and almonds, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until golden brown.
• Serve the cheesecake chilled for the best texture and flavor.

Storage and Serving

• Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• To serve, remove the cheesecake from the refrigerator and let it sit at room temperature for about 15-20 minutes before slicing.
• Garnish each slice with additional toasted coconut and chopped almonds, if desired.