Description
A deliciously rich Almond Joy Cheesecake that combines the flavors of coconut, chocolate, and almonds.
Ingredients
Scale
- FOR THE CRUST:
- 4–1/2 cups (400g | 14oz) shredded sweetened coconut
- 1 cup (150g | 5.3oz) toasted almonds, finely chopped
- 1/2 cup (65g | 2.3oz) unbleached all-purpose flour
- 2 tbsp corn starch
- 1 can (300ml | 14oz) sweetened condensed milk
- 1 tbsp pure vanilla extract
- 1/2 tsp salt
- FOR THE COCONUT CHEESE FILLING:
- 3 packages (250g | 8oz each) full fat cream cheese
- 1 cup (250g | 8oz) 14% fat sour cream
- 1 cup (200g | 7oz) granulated sugar
- 1/2 tsp salt
- 4 large eggs
- 1 cup (240ml) coconut cream
- 1 tsp pure vanilla extract
- 1 tsp pure coconut extract
- 3 tbsp corn starch
- 4 Bounty Candy Bars (57g | 2oz each), roughly chopped
- COCONUT ALMOND TOPPING:
- 2–1/4 cups (200g | 7oz) shredded sweetened coconut
- 3/4 cup (115g | 4oz) toasted almonds, finely chopped
- 1 can (300ml | 14oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- FOR THE GANACHE:
- 1–1/4 cups (225g | 7.9oz) semi-sweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
- 3 tbsp coconut oil
- 3 tbsp corn syrup
- 1/4 tsp salt
- TO GARNISH:
- 2 Bounty Candy Bars (57g | 2oz each), roughly chopped
- 2 tbsp finely chopped toasted almonds
- 1 tbsp shredded sweetened coconut
- 3–4 tbsp ganache (reserved from above)
Instructions
- Prepare the crust by mixing all crust ingredients in a bowl until well combined.
- Press the crust mixture into the bottom of a springform pan and bake at 350°F (175°C) for 10 minutes.
- For the coconut cheese filling, beat cream cheese until smooth.
- Add sour cream, sugar, and salt, mixing until combined.
- Add eggs, coconut cream, and extracts, mixing until smooth.
- Stir in corn starch and chopped Bounty bars.
- Pour filling over the baked crust and bake at 325°F (160°C) for 50-60 minutes.
- Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.
- For the coconut almond topping, mix all topping ingredients in a bowl.
- Spread the topping over the chilled cheesecake.
- Prepare the ganache by heating cream, then pouring it over chopped chocolate and stirring until smooth.
- Drizzle ganache over the topping.
- Garnish with chopped Bounty bars, almonds, and coconut.
Notes
- Serve chilled for best flavor.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Almond Joy Cheesecake, cheesecake, dessert, coconut, chocolate, almonds