Joyful Almond Cheesecake

Joyful Almond Cheesecake + enlarge image
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1 users rated this recipe an average rating of 3.0
Makes:
16 servings
Prep:
25 mins
Bake:
10 mins 350°F
Bake:
1 hr 15 mins 325°F
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Joyful Almond Cheesecake

Ingredients
1
9 ounce box chocolate wafer cookies, broken into pieces
1/2
cup sliced almonds, toasted*
1/2
cup unsalted butter, melted
1
tablespoon sugar
1/4
teaspoon salt
4
8 ounces packages cream cheese, softened
1
cup sugar
1/4
teaspoon salt
1 1/2
teaspoons vanilla
1/2
teaspoon almond extract
4
eggs
1
cup sour cream
3/4
cup sliced almonds, toasted
3/4
1
cup semisweet chocolate pieces (6 ounces)
3/4
cup whipping cream
1 1/2
teaspoons vanilla
1/4
cup sliced almonds, toasted*
1/4
cup shaved fresh coconut or sweetened flaked coconut, toasted

Directions

  1. Preheat oven to 350 degrees F. For crust, in a food processor combine cookies and 1/2 cup almonds. Cover and process with on/off pulses until finely chopped. Add melted butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Cover and process just until combined.
  2. Press almond mixture onto the bottom and about 1 inch up the sides of a 9-inch springform pan that has a removable bottom. Bake for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325 degrees F.
  3. In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add 1 cup sugar and 1/4 teaspoon salt. Beat until light and creamy, scraping sides of bowl occasionally. Beat in 1 1/2 teaspoons vanilla and almond extract.
  4. Add eggs, one at a time, beating well after each addition. Beat in sour cream on low speed just until combined. Fold in 3/4 cup almonds and 3/4 cup coconut.
  5. Pour cream cheese mixture into crust-lined pan, spreading evenly. Bake about 75 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken. Cool in pan on a wire rack for 3 hours.
  6. For ganache, in a small saucepan combine chocolate, whipping cream, and 1 1/2 teaspoons vanilla. Cook and stir over medium-low heat until chocolate is melted and smooth. Cool about 20 minutes or until ganache begins to thicken but can still be poured. Using a small sharp knife, loosen crust from sides of pan. Remove sides of pan. Spread ganache over top of cheesecake.
  7. Chill for 4 hours. Garnish with 1/4 cup almonds and 1/4 cup coconut.

From the Test Kitchen

To Make Ahead:

Prepare as directed through Step 6. Place cheesecake in an airtight container; cover. Chill for up to 3 days or freeze for up to 2 months. Thaw in the refrigerator overnight if frozen. Garnish as directed.

* Test Kitchen Tip:

To toast nuts and coconut, spread evenly in a shallow baking pan and bake them for 5 to 10 minutes. Shaking the pan once or twice. Watch closely to avoid burning them.

Nutrition Facts

(Joyful Almond Cheesecake)
    Per serving:
  • 584 kcal cal.,
  • 45 g fat
  • (23 g sat. fat,
  • 4 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 146 mg chol.,
  • 424 mg sodium,
  • 41 g carb.,
  • 3 g fiber,
  • 29 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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