Almond Joy Cheesecake
- Serves: 12
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
- Star Rating:
Print
This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Crust Ingredients:
Filling Ingredients:
Glaze Ingredients:
Directions:
- Preheat oven to 350° F. Wrap outside of 9-inch springform pan with foil.
- Finely grind cookie crumbs, coconut, almonds and sugar in a food processor. Add butter; process until moist crumbs form. Press mixture into bottom and up 1-inch side of pan.
- Bake crust until set and begins to brown, about 12 minutes. Cool. Reduce oven temperature to 325° F.
Filling Preparation:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating just until blended after each addition. Mix in coconut and coconut extract. Fold in almonds.
- Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour and 15 minutes. Cool completely on rack.
Glaze Preparation:
- Combine chocolate chips, cream and vanilla extract in small saucepan. Stir over medium-low heat until smooth.
- Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight. Servings:
Source:
Submitted by: Recipe Group Member
Date:You may also like
