Chocolate Coconut Almond Cheesecake is a rich, creamy, flavorful, decadent, gorgeous dessert! A great choice for a special occasion!
Sometimes you need a gorgeous, decadent dessert. And that’s just what this Chocolate Coconut Almond Cheesecake is. This beauty is really just fantastic.
I’ll take cheesecake most any way I can get it. But add in great flavors like coconut and chocolate and almonds, and I have zero chance of resisting. It’s just. so. good.
If you’re a fan of Almond Joy candy bars, you’re going to adore this cheesecake. It’s got all of those great flavors combined with rich, creamy cheesecake. Heck, we could certainly just call this an Almond Joy Cheesecake!
This method of baking cheesecake has been my preferred method for many years. It takes a little longer, but I’ve yet to have a cheesecake turn out anything less than beautiful this way. Plus, you don’t have to struggle with a water bath or any other fussy method to achieve cheesecake perfection!
Tips for Success
- Measure accurately. You’ll get the best results when everything is well-measured.
- Bring the cream cheese to room temperature. Allowing the cream cheese to come to room temperature will make your cheesecake smoother and lump-free.
- Toast the coconut and almonds. While this isn’t an absolute requirement, you’ll get a bolder, richer flavor if you toast these ingredients. Spread them in a single layer on a lined, rimmed baking sheet. Bake at 350°F for 10-12 minutes or until toasted and fragrant. Be sure to stir occasionally to prevent burning, especially with the coconut.
- Place the springform pan on a lined, rimmed baking sheet. Springform pans can develop little gaps, which can leak. Setting the pan on a baking sheet will catch any potential leaks or spills.
- Don’t skip the extra oven time. While this cheesecake isn’t complicated to make, the method for baking means lots of oven time. Stick to this method for a beautiful, crack-free cheesecake.
This beautiful cheesecake is just the thing for a special occasion when you want your dessert to be a showstopper. It’s rich and creamy and completely drool-worthy!
More Show-Stopping Cheesecake Recipes
Chocolate Coconut Almond Cheesecake
Chocolate Coconut Almond Cheesecake features fantastic flavors in a rich, creamy cheesecake. Such a deliciously decadent dessert!
Ingredients
For the crust:
- 18 Oreos, crushed* (about 1 & 3/4 cups crumbs)
- 5 tablespoons (70g) unsalted butter, melted
- 3 tablespoons toasted almonds, chopped**
For the filling:
- 24 ounces (680g) cream cheese, at room temperature
- 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 toasted 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 toasted 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, melted butter, and almonds. Press the mixture into bottom of the prepared pan.
- Bake 10 minutes. Set aside to cool.
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. Place the springform pan on a lined, rimmed baking sheet to catch any potential spills.
- 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 the cheesecake from the oven, cover the cheesecake, and chill overnight.
To make the topping:
- Combine the chocolate chips, sour cream, and confectioners' sugar in a medium saucepan. Cook over low heat, stirring constantly.
- Once the mixture is melted and smooth, spread it 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 and coconut, place them on a lined, rimmed baking sheet. Bake at 350°F for 10-12 minutes, or until toasted. Stir occasionally to prevent burning.
***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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4 Comments on “Chocolate Coconut Almond Cheesecake”
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.