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Chocolate Coconut Almond Cheesecake
Chocolate Coconut Almond Cheesecake features fantastic flavors in a rich, creamy cheesecake with a homemade Oreo crust. This decadent coconut cheesecake is not to be missed!
Ingredients
For the crust:
- 18 Oreos, crushed* (about 1 & 3/4 cups crumbs)
- 5 tablespoons (70 g) unsalted butter, melted
- 3 tablespoons toasted almonds, chopped**
For the filling:
- 24 ounces (680 g) cream cheese, at room temperature
- ¾ cup (150 g) granulated sugar
- 3 tablespoons cornstarch
- 3 large eggs
- 1 large egg yolk
- ½ cup cream of coconut***
- 2 teaspoons vanilla extract
- 1 ¼ teaspoons almond extract
- ⅔ cup (57 g) flaked or freshly grated toasted coconut**
- ½ cup (57 g) chopped toasted almonds**
For the topping:
- 1 cup (170 g) milk chocolate or semisweet chocolate chips
- ½ cup (113 g) sour cream
- 2 tablespoons confectioners' sugar
- flaked or freshly grated toasted coconut, for garnish**
- chopped toasted almonds, for garnish**
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C). 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 (95°C). 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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