Description
A creamy cheesecake with chocolate, coconut, and almond flavors inspired by the Almond Joy candy bar.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sweetened condensed milk
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- ½ cup chopped almonds, toasted
- 1 cup chocolate ganache
- ¼ cup sliced almonds for garnish
- Additional shredded coconut for garnish
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter.
- Combine in a medium bowl the graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan.
- Beat the softened cream cheese in a large mixing bowl until smooth. Gradually add sweetened condensed milk and sugar.
- Add the eggs one at a time, then mix in vanilla extract, shredded coconut, and chopped almonds.
- Pour the cream cheese mixture over the crust and spread it evenly.
- Bake for 55-60 minutes, until the center is set with a slight jiggle.
- Remove from the oven and cool at room temperature for about one hour, then refrigerate for at least four hours, preferably overnight.
- Prepare the chocolate ganache by melting chocolate chips with heavy cream, then pour over the cold cheesecake and garnish.
Notes
Make sure to allow the cheesecake proper cooling time to avoid cracks and ensure a smooth texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg