Ingredients for Almond Joy Cheesecake
- 1 ¼ cups graham cracker crumbs
- ¼ cup sliced almonds
- 1 ¾ cups shredded sweetened coconut
- ½ cup (1 stick) melted unsalted butter
- ¼ cup packed light brown sugar
- 3 (8 ounce) packages cream cheese
- 1 ½ cups granulated sugar
- 1 teaspoon almond extract
- 1 (13.5 ounce) can cream of coconut
- ¼ cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- ¼ cup light corn syrup
- 8 ounces semi-sweet chocolate chips
- 1 ½ cups almond flour
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How to Make Almond Joy Cheesecake
- Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan (with 2 ¾-inch-high sides) in foil.
- In a food processor, combine 1 ½ cups almond flour, ½ cup toasted coconut flakes, and 1 ¼ cups graham cracker crumbs. Alternatively, crush ingredients in a zip-top bag using a rolling pin.
- Add ½ cup (1 stick) melted unsalted butter and ¼ cup packed light brown sugar to the food processor (or a large bowl). Pulse or mix until crumbs are moist and combined.
- Press the mixture into the bottom and 2 inches up the sides of the prepared pan.
- Bake for 10 minutes. Reduce oven temperature to 325°F (165°C). Let the crust cool in the oven while you prepare the filling.
- In a large bowl, beat 3 (8 ounce) packages cream cheese, 1 ½ cups granulated sugar, and 1 teaspoon almond extract with an electric mixer until smooth and creamy.
- Beat in 1 (13.5 ounce) can of cream of coconut, 1 cup shredded sweetened coconut, and ¼ cup all-purpose flour until just combined.
- Add 4 large eggs one at a time, mixing until just incorporated after each addition. Do not overmix.
- Pour the filling into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 1 hour and 15 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
- Remove from the oven and let cool completely on a wire rack for at least 30 minutes.
- Cover and refrigerate overnight.
- For the topping: In a medium saucepan, combine 1 cup heavy cream and ¼ cup light corn syrup. Bring to a simmer over medium heat.
- Remove from heat and stir in 8 ounces semi-sweet chocolate chips until smooth.
- Let cool to room temperature.
- Pour the topping over the chilled cheesecake.
- Sprinkle with sliced almonds and toasted coconut flakes.
- Chill for at least 2 hours, or until the topping is set.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
207g
Fat
164g
Carbs
22g
