Chocolate-Glazed Coconut Almond Cheesecake Recipe

Name: Chocolate-Glazed Coconut Almond Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups graham cracker crumbs; 1/3 cup sweetened shredded coconut; 1/3 cup finely chopped almonds; 1/3 cup butter, melted; 3 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 1 tablespoon coconut extract; 3 large eggs, lightly beaten; 1 cup sweetened shredded coconut; 1 cup (6 ounces) semisweet chocolate chips; 3/4 cup heavy whipping cream; 1-1/2 teaspoons vanilla extract; Toasted coconut flakes and chopped almonds, optional

Servings: persons

1-1/4 cups graham cracker crumbs
1/3 cup sweetened shredded coconut
1/3 cup finely chopped almonds
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 tablespoon coconut extract
3 large eggs, lightly beaten
1 cup sweetened shredded coconut
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream
1-1/2 teaspoons vanilla extract
Toasted coconut flakes and chopped almonds, optional

1
Preheat oven to 350u00b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2
In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a
3
. Bake 12 minutes. Cool on a wire rack. Reduce oven temperature to 325u00b0.
4
In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
5
Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
6
For glaze, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally.
7
Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour or until set. Top with toasted coconut and almonds if desired.

1469

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/4 cups graham cracker crumbs, 1/3 cup sweetened shredded coconut, 1/3 cup finely chopped almonds, 1/3 cup butter, melted, and more.

Yes, Chocolate-Glazed Coconut Almond Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Glazed Coconut Almond Cheesecake

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