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Chocolate, almonds, and coconut help this decadent cheesecake recipe taste like a classic candy bar. For an easy cheesecake recipe option, prepare it up to three days ahead and chill until you're ready to garnish and serve the almond cheesecake.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°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.

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  • 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°F.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • Chill for 4 hours. Garnish with 1/4 cup almonds and 1/4 cup coconut.

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

584 calories; 45 g total fat; 23 g saturated fat; 4 g polyunsaturated fat; 14 g monounsaturated fat; 146 mg cholesterol; 424 mg sodium. 283 mg potassium; 41 g carbohydrates; 3 g fiber; 29 g sugar; 9 g protein; 0 g trans fatty acid; 1215 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 2 mg iron;

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