Coconut Almond Cheesecake Recipe

Name: Coconut Almond Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 1 1/2 cups sweetened flaked coconut toasted; 1/2 cup sliced almonds toasted, about 2 ounces; 1/4 cup sugar; 1/2 cup unsalted butter melted; 8 ounces cream cheese packages, room temperature; 1 cup sugar; 4 large eggs; 1 cup sweetened flaked coconut toasted; 1 tablespoon coconut extract; 1 cup sliced almonds toasted; 1 cup semisweet chocolate chips; 3/4 cup whipping cream; 1 1/2 teaspoons vanilla extract

Servings: persons

1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened flaked coconut toasted
1/2 cup sliced almonds toasted, about 2 ounces
1/4 cup sugar
1/2 cup unsalted butter melted
8 ounces cream cheese packages, room temperature
1 cup sugar
4 large eggs
1 cup sweetened flaked coconut toasted
1 tablespoon coconut extract
1 cup sliced almonds toasted
1 cup semisweet chocolate chips
3/4 cup whipping cream
1 1/2 teaspoons vanilla extract

1
For crust: Preheat oven to 350u00b0F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil.
2
Finely grind cracker crumbs, coconut, almonds and sugar in food processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325u00b0F.
3
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
4
For glaze: Combine 1 cup chocolate chips, cream and vanilla 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.
5
Run small knife around sides of cake to loosen. Release pan sides.

1631

kcal

Calories

117

Fat

107

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 14 ingredients. The key ingredients include: 1 1/2 cups graham cracker crumbs, 1 1/2 cups sweetened flaked coconut toasted, 1/2 cup sliced almonds toasted, about 2 ounces, 1/4 cup sugar, and more.

Yes, 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.

Coconut Almond Cheesecake

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