Say hello to this dreamy Coconut Topped Almond Joy Cheesecake Recipe with slivered almonds and a chocolate glaze to bring every forkful together!
This is cheesecake. It is perfect and moist through to the crust, a delicate thing that holds the whole slice together with what seems to be just a sliver of strength. It snaps under pressure from your fork as you lift the first bite to your mouth. From the speckle of toasted coconut flakes at the top to the sweet crust at the bottom, every flavor is unique and the textures combine on the palette to create an amazing sensation. That first experience. The moment where the anxious pastry chef awaits your thoughts and reviews on the slice delicately arranged on a clean white plate before you.
You know those candy bars filled with shredded coconut that sometimes have nuts – and sometimes don’t? I hated those growing up. If I found one in my Easter basket I would shrivel my nose and toss it. We didn’t eat coconut. It was the kind of sweet that stuck in between your teeth and the texture was weird. Now, as an adult, I wonder what I was thinking as a kid. Coconut is one of my favorite flavors. I even have a bag of toasted coconut to mix with bananas and nuts for a quick snack. It is one of those things I can’t get enough of and probably treat a little too much like candy. So, when I was looking through my pantry and coconut spilled out, I started researching this combination for the most sinful of desserts – the cheesecake. Not just any cheesecake, Almond Joy Cheesecake.
This was not a delicate macaroon with worry spent on over or under whipped egg whites, this almond joy cheesecake recipe, for all it’s table presentation, was a few simple ingredients blended quickly and baked. Even the smooth ganache that covers the entire surface was made from kitchen staples. No fancy imported chocolates. Nothing outlandishly expensive or hard to find. A simple stand mixer and food processor make the prep work a breeze and the only other dish is for the wonderful chocolate topping, which is worth the clean up. This show-stopping Almond Joy Cheesecake is one you are going to want to add to the menu for when you need a perfect dessert with hardly any fret.
Hello, Almond Joy Cheesecake. I love you.
For the Crust
- 3/4 cup graham cracker crumbs
- 3/4 cup vanilla wafer crumbs
- 1 1/2 cups sweetened flaked coconut, toasted
- 1/2 cup sliced almonds, toasted
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 32 oz cream cheese, room temperature
- 1 cup sugar
- 4 eggs
- 1 cup sweetened flaked coconut, toasted
- 1 tbs coconut rum
- 1 cup sliced almonds, toasted
For the Glaze
- 1 cup semisweet chocolate chips
- 3/4 cup heavy cream
- 1 1/2 teas vanilla extract
- extra toasted coconut and almond slivers for topping
- Preheat the oven to 350 degrees F. Wrap a springform pan with aluminum foil to cover the bottom and, at least, half way up the sides; Set aside.
- Pulse the graham cracker crumbs, vanilla wafer crumbs, coconut and almonds in a food processor a few times to make sure everything has been chopped. Add the sugar and pulse a few more times to mix in. Drizzle in the butter with the processor running until everything is moist. Remove the blade carefully and with your fingers, mix just to get and remaining stubborn crumbs. Press the mixture into the bottom of the prepared pan using the bottom of a smooth glass or any clean kitchen tool that will help you press into an even layer, as well as a little up the sides. Bake for 12 minutes, until just fragrant and starting to turn golden brown. Cool on a wire rack while you prepare the filling.
- Reduce the oven temperature to 325 degrees F.
- Beat the cream cheese for 3 to 5 minutes in the bowl of your stand mixer until smooth. Scrape down the sides and add in the sugar, mixing to combine. Add in the eggs, one at a time, scraping down the sides as needed to ensure everything is mixed well. Add in the shredded coconut and rum. Lastly, mix in the almonds until just combined.
- Pour the filling into the cooled crust. It may fill past the sides of the crust, and that is ok. Place the pan on a baking sheet for easier access and bake for about 1 hour and 15 - 20 minutes. The top will be puffed, and the center will be just set, not jiggly. Allow to cool on wire rack.
- When the cheesecake has cooled, make the topping. Melt the chips, with the heavy cream and vanilla in a saucepan over medium-low heat. Using a rubber spatula stir gently. The key is not to whisk or add any air bubbles. When completely melted, remove from heat and allow to sit for 30 minutes. It should be thickened, so that it isn't runny, but still able to cover the surface of the cake without assistance. Pour the glaze over top and allow it to cover most of the surface. It should set quickly on top and not run.
- Cover and let the cheesecake rest in the fridge for about an hour before sprinkling toasted coconut and almond slivers over top. Cover and chill through, at least 6 hours.
- Run a sharp paring knife along the sides of the cake before releasing. Slice, and serve.