Almond Joy Cheesecake Recipe

This Almond Joy Cheesecake is a delightful dessert that combines the rich flavors of chocolate, coconut, and almonds, inspired by the classic candy bar. It’s perfect for special occasions or as a sweet treat to satisfy your cravings.

The recipe is straightforward and involves making a creamy cheesecake filling on a chocolate cookie crust, topped with a luscious coconut layer and garnished with almonds. This dessert will impress anyone who tries it.

Decadent Almond Joy Cheesecake

This cheesecake features a chocolate cookie crust, a creamy filling made with cream cheese and coconut, and is topped with chocolate ganache and toasted almonds. The preparation time is about 20 minutes, with a chilling time of at least 4 hours, and serves 10 people.

Ingredients

1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup shredded coconut, divided
1/2 cup chopped almonds, divided
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Instructions

Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Make the Filling: In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Stir in 3/4 cup of shredded coconut and 1/4 cup of chopped almonds.
Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Prepare the Ganache: In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chocolate chips. Stir until smooth and glossy.
Assemble: Pour the ganache over the chilled cheesecake. Sprinkle the remaining shredded coconut and chopped almonds on top. Refrigerate for another hour before serving.
Serve: Slice the cheesecake and serve chilled. Enjoy your homemade Almond Joy Cheesecake!