Coconut Almond Cheesecake
preparation
local_dining minutes
cooking
timer minutes
servings
room_service8
Ingredients
fiber_manual_recordCrust
fiber_manual_record1 1/2 cups graham cracker crumbs
fiber_manual_record1 1/2 cups sweetened flaked coconut, toasted
fiber_manual_record1/2 cup sliced almonds, toasted (about 2 ounces)
fiber_manual_record1/4 cup sugar
fiber_manual_record1/2 cup (1 stick) unsalted butter, melted
fiber_manual_record8 ounces packages cream cheese, room temperature
fiber_manual_record1 cup sugar
fiber_manual_record4 large eggs
fiber_manual_record1 cup sweetened flaked coconut, toasted
fiber_manual_record1 tablespoon coconut extract
fiber_manual_record1 cup sliced almonds, toasted
fiber_manual_recordGlaze
fiber_manual_record1 cup semisweet chocolate chips
fiber_manual_record3/4 cup whipping cream
fiber_manual_record1 1/2 teaspoons vanilla extract
Instructions
1 - For crust: Preheat oven to 350F. 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.
3 - Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan.
4 - Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325F.
5 - For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
6 - Add eggs 1 at a time, beating just until blended after each addition.
7 - Mix in coconut and extract . Fold in almonds.
8 - Transfer filling to crust.
9 - Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.