Description
Indulge in a rich and creamy Almond Joy Cheesecake, combining chocolate, coconut, and toasted almonds for a tropical flavor experience.
Ingredients
Scale
- 20–22 Oreo Cookies, crushed
- ½ Cup Sweetened Coconut Flakes
- 32 oz Full-Fat Cream Cheese, softened
- ¾ Cup Cream of Coconut
- 3 Eggs, at room temperature
- ½ Cup White Granulated Sugar
- 2 Cups Sweetened Coconut Flakes (for topping)
- 1 Cup Unsalted Toasted Almonds, crushed
- 14 oz Sweet Condensed Milk
- 4 oz Dark or Milk Chocolate Bar, melted
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust by combining crushed Oreo cookies with melted butter and ½ cup of sweetened coconut flakes. Press into a springform pan and bake for 10 minutes.
- In a large bowl, beat the softened cream cheese with the sugar until smooth, then add the eggs one at a time.
- Pour in the cream of coconut and mix until well combined, then add cornstarch.
- Pour the cheesecake filling over the cooled crust and bake for about 45 minutes until slightly jiggly.
- Let cool in the oven with the door slightly ajar for about an hour.
- Drizzle melted chocolate over the cooled cheesecake.
- Sprinkle with sweetened coconut flakes and crushed toasted almonds.
- Chill in the refrigerator for at least 4 hours or overnight.
Notes
Make-ahead: Prepare the cheesecake a day in advance for deeper flavor and better texture. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg