Almond Joy Cheesecake

My mom and I have something in common, which my husband considers "Not your best trait.", we both can be indecisive. When I was deciding what dessert to make for my mom's birthday and mothers day I knew it would be coconut based since she loves coconut. I was torn between this Almond Joy Cheesecake and a Coconut Cake.

So I asked my mom which she prefers, cake or cheesecake. Her answer "Either one, I like both.". When I told her she had to make a decision she said "Which ever one you want to make and have leftovers of.". I said nope your celebrations you pick, so she choose cheesecake because my dad prefers cheesecake over cake. Well, I guess she made a decision and better yet I did not have to make the decision.

This cheesecake was a big success and enjoyed by all. It has great coconut and almond flavor topped with a delicious chocolate ganache. Since most of my family prefers dark chocolate I used that for the ganache and it went so well with the cheesecake, but if dark chocolate is not your thing you can always use semi sweet chocolate.

Almond Joy Cheesecake

Ingredients:

Crust

• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups sweetened flaked coconut, toasted
• 1/2 cup sliced almonds, toasted
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Filling

• 4- 8 ounce packages cream cheese, room temperature
• 1 cup granulated sugar
• 4 eggs, room temperature
• 1 cup sweetened flaked coconut, toasted
• 1 tablespoon coconut extract
• 1 cup sliced almonds, toasted

Ganache

• 1 cup dark chocolate chips
• 3/4 cup heavy cream
• 1 1/2 teaspoons vanilla extract

Garnish

• 1/2 cup sweetened flaked coconut, toasted
• 1/4 cup whole almonds, roasted

Directions:

1. Preheat oven to 350º F.
2. In a food processor pulse the graham crackers, toasted almonds, toasted coconut and sugar to a fine crumb.
3. Pulse the food processor and slowly drizzle in the melted butter. Keep pulsing until everything is moist.
4. Press the mixture into the bottom and up 1 inch on the sides of a 9 inch springform pan.
5. Bake for 10 minutes or until lightly browned. Remove from the oven and let cool.
6. Reduce oven temperature to 325º F.
7. In a large bowl, beat the cream cheese and sugar just until smooth.
8. Add in the eggs one at a time, mixing well after each egg.
9. Add in the toasted coconut and coconut extract, mixing just until combined.
10. Add in the toasted almonds and gently fold in.
11. Transfer cream cheese mixture to the cooled crust and bake for 1 hour and 5 minutes or until the cheesecake is slightly browned and puffed up.
12. Remove the cheesecake from the oven and cool completely on a wire rack.
13. In a small saucepan combine the chocolate chips, heavy cream and vanilla. Heat over medium heat, stirring occasionally, until completely smooth.
14. Remove saucepan from heat and cool for about 10 minutes or until room temperature.
15. Pour ganache over the cheesecake, while it is still in the springform pan, and spread evenly.
16. Put the cheesecake in the refrigerator and chill overnight.
17. When ready to serve the cheesecake, run a knife between the cheesecake and the pan to help loosen. Slowly release clip on the side of the springform pan and remove the ring.
18. Top with toasted coconut and whole roasted almonds.

Enjoy!!!

*Adapted from The Curvy Carrot.