Almond Joy Cheesecake Recipe

Indulge in the rich and creamy goodness of Almond Joy Cheesecake. This decadent dessert combines the flavors of chocolate, coconut, and almonds in a smooth and velvety cheesecake. The buttery graham cracker crust provides the perfect base for the luscious filling, while the topping of toasted coconut and chopped almonds adds a delightful crunch. Whether you're a fan of Almond Joy candy bars or simply love the combination of chocolate and coconut, this cheesecake is sure to satisfy your sweet tooth.

4
26 Rating -
Rate
Eggdiet
2hr total
30minsPrep
1hr 30minsCook
2hr total
30m.Prep
1hr 30m.Cook
Almond Joy Cheesecake
plan
Bookmark

ingredients serve

Ingredients for Almond Joy Cheesecake Recipe

  • 0.13 cup Graham Cracker Crumbs
  • 1/25 cup Unsalted Butter, Melted
  • 1/50 cup Granulated Sugar
  • 2 ounce Cream Cheese, Softened
  • 0.08 cup Granulated Sugar
  • 1/50 cup Unsweetened Cocoa Powder
  • 0.08 teaspoon Vanilla Extract
  • 0.33 Large Eggs
  • 0.08 cup Shredded Coconut
  • 1/25 cup Chopped Almonds
  • as needed Toasted Coconut And Chopped Almonds, For Garnish

Directions: 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.
Nutrition
value
466
calories per serving
34 g Fat11 g Protein30 g Carbs7 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    11g
  • Carbs
    30g
  • Fiber
    7g

MacroNutrients

  • Carbs
    30g
  • Protein
    11g
  • Fiber
    7g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    126mg
  • Iron
    4mg
  • Vitamin A
    29mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    10mg
  • Copper
    < 1mcg
  • Magnesium
    136mg
  • Manganese
    < 1mg
  • Phosphorus
    255mg
  • Selenium
    13mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp