Chocolate Coconut Almond Cheesecake
For Father’s Day, my father said he wanted cheesecake. Flipping through my very favorite cheesecake book, I Love Cheesecake by Mary Crownover, I found what I had to make for him. Chocolate Coconut Almond Cheesecake. Essentially, it’s an Almond Joy cheesecake. This I knew he would love. His aunt used to make him a cake very similar to this every year for his birthday. I actually found her recipe for that cake the other day, but I’ll save that one for another day.
Before I go any further, I want to emphasize how good this cookbook is. No, there aren’t many pictures, as some like to have in their cookbook, but I have yet to make a recipe from this book that didn’t work perfectly. So, do yourself a favor. If you like cheesecakes, buy this book.

The cheesecake turned out beautifully, without a crack in sight. It did, indeed, taste very much like an Almond Joy candy bar. The consistency was wonderful – very creamy. The topping was rich and complemented the cheesecake nicely.
Chocolate Coconut Almond Cheesecake
Ingredients
For the crust:
- 18 Oreos, crushed*
- 5 tablespoons (70g) unsalted butter, melted
- 3 tablespoons toasted almonds**
For the filling:
- 24 ounces (680g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3 tablespoons corn starch
- 3 large eggs
- 1 large egg yolk
- 1/2 cup cream of coconut***
- 2 teaspoons vanilla extract
- 1 & 1/4 teaspoons almond extract
- 2/3 cup (57g) flaked or freshly grated coconut
- 1/2 cup (57g) chopped toasted almonds
For the topping:
- 1 cup (170g) milk chocolate or semisweet chocolate chips
- 1/2 cup (113g) sour cream
- 2 tablespoons confectioners' sugar
- flaked or freshly grated coconut, for garnish
- chopped toasted almonds, for garnish
Instructions
To make the crust:
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- Mix together the crushed Oreos and melted butter. Press the mixture into bottom of the prepared pan.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and corn starch until well-blended. Add the eggs and egg yolk, one at a time, mixing well after each addition. Stir in the cream of coconut, vanilla, and almond extract. Stir in the coconut and almonds.
- Pour the filling onto the partially baked crust. If necessary tilt the pan gently or use a spatula to spread evenly.
- Bake for 15 minutes.
- Reduce oven temperature to 200°F. Bake for 2 hours or until the cheesecake is set.
- Run a thin knife around the edges of the pan. Turn off the oven and return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.
- Then, remove cheesecake from oven, cover the cheesecake, and chill overnight.
To make the topping:
- Combine the chocolate chips, sour cream, and confectioners' sugar in a medium saucepan. Melt over low heat, stirring constantly.
- Once the mixture is melted and smooth, spread over the chilled cheesecake. Garnish with coconut and chopped almonds.
- Chill the cheesecake until ready to serve.
Notes
*Any cream-filled chocolate sandwich cookie will work. You could also use chocolate wafer cookies (like Nabisco) or chocolate graham crackers.
**To toast almonds, place them on a lined, rimmed baking sheet. Bake at 350°F for 10-12 minutes, or until toasted.
***Please note that this is cream of coconut, not coconut cream or coconut milk. Cream of coconut is thicker than coconut milk and sweeter than coconut cream.
Recipe slightly adapted from I Love Cheesecake.
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8 Comments on “Chocolate Coconut Almond Cheesecake”
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This cheesecake is so good! Jennifer made it for Father’s Day for our Dad, and he absolutely loved it!
Can anyone suggest a recipe for Root Beer cheesecake? My husband turns 30 this week and has been dropping some serious hints that this is the dessert he’d like me to make for him.
Thanks!!
Dena
dear dena, my husband also was so eager for a root beer cheesecake, and i finally found one on the internet for ROOT BEER FLOAT CHEESECAKE…it’s on the internet and absolutely incredibly delicious! Try it, and let me know, Susan.
incredibly deliciously! Try it! Your hubby will love it…let me know, Susan.
the root beer float cheesecake is fantastic…my husband loves it and yours will too! let me know…good luck, susan.
The recipe for chocolate coconut almond cheesecake does’t mention baking the oreo crust or placing the cheesecake in a water bath. Since these are common prectice it would be best to mention omitting these so it doesn’t leave one guessing. I am baking mine now and hope it turns out. I did bake the crust for about 9 minutes at 350 but did not place pan in hot water!
Hi,
Would it be possible to get the recipe with the ingredients listed out in the traditional way?
Thanks,
Chandana
Hi, Chandana
I’m transitioning all my older recipes to the new format, but I hadn’t gotten to this one yet. I’ve just updated it for you. Enjoy!