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Joyful Almond Cheesecake

Makes: 16 servings
Prep 25 mins Bake 350°F 10 mins Bake 325°F1 hr 15 mins Cool 3 hrs Chill 4 hrs
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  cup  sweetened flaked coconut, toasted*
  • 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 KitchenTo 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)
  • Servings Per Recipe 16,
  • cal. (kcal) 584,
  • Fat, total (g) 45,
  • chol. (mg) 146,
  • sat. fat (g) 23,
  • carb. (g) 41,
  • Monosaturated fat (g) 14,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 29,
  • pro. (g) 9,
  • vit. A (IU) 1215,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 424,
  • Potassium (mg) 283,
  • calcium (mg) 121,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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