Almond Joy Cheesecake

January 31, 2011 by  
Filed under Featured, Recipes

Despite my pleas and prayers for my dear friend Lage to make this for me, we made it together. Typically when I make a cheesecake I let it set over night and slice a small or not so small piece for breakfast. Today was a little different though. I decided to opt out of having some for breakfast and wait until my friends arrived after lunch for the tasting.

I have to say I read the reviews AFTER I made the cheesecake so I was a bit uneasy about not having tried it before my friends showed up. There were some horrible reviews from . Then again there were some wonderful reviews as well. This made me nervous!! I wasn’t sure what to expect.

Friends arrived coffee was made and we let indulgence over take us. I had my fingers crossed…. All was well!

This cheesecake is ginormo! It will feed the multitudes!!

Almond Joy Cheesecake

adapted from Bon Appétit | February 1998



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 Splenda

1/2 cup (1 stick) unsalted butter, melted


4 8-ounce packages cream cheese, room temperature

1 cup Sugar

4 large eggs

1 cup sweetened flaked coconut, toasted

1 tablespoon coconut extract

1 cup sliced almonds, toasted

1/c mini chocolate chips


1 cup semisweet chocolate chips

3/4 cup whipping cream

1 1/2 teaspoons vanilla extract


For crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. FInely grind cracker crumbs, coconut, almonds and sugar in 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 325°F. I forgot to add the almonds to the food processor…:) so after the crust came out of the oven we just sprinkled some on the crust.

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 and mini chocolate chips. 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.

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.

Run small knife around sides of cake to loosen. Release pan sides

I did use splenda instead of sugar and I added chocolate to the filling.

~ Have a happy mouth!

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One Response to “Almond Joy Cheesecake”
  1. Sheri says:

    Thanks for sharing May…it was delish!!!

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