Dessert Recipes

Chocolate-Glazed Coconut Almond Cheesecake

Chocolate-Glazed Coconut Almond CheesecakeMy idea was to make a cheesecake taste like my favorite candy bar, which has…

Chocolate-Glazed Coconut Almond Cheesecake

Chocolate-Glazed Coconut Almond Cheesecake


1-1/4 cups graham cracker crumbs 1/3 cup sweetened shredded coconut 1/3 cup finely chopped almonds 1/3 cup butter, melted FILLING: 3 packages (8 ounces each) cream cheese, softened 3/4 cup sugar 1 tablespoon coconut extract 3 large eggs, room temperature, lightly beaten 1 cup sweetened shredded coconut GLAZE: 1 cup semisweet chocolate chips 3/4 cup heavy whipping cream 1-1/2 teaspoons vanilla extract Toasted coconut flakes and chopped almonds, optional


Preheat oven to 350°.

Place a greased 9-in.

springform pan on a double thickness of heavy-duty foil (about 18 in.


Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter.

Press onto the bottom and 1 in.

up the sides of prepared pan.

Place pan on a baking sheet.

Bake 12 minutes.

Cool on a wire rack.

Reduce oven temperature to 325°.

In a large bowl, beat cream cheese and sugar until smooth.

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Beat in coconut extract.

Add eggs; beat on low speed just until combined.

Fold in coconut.

Pour into crust.

Place springform pan in a large baking pan; add 1 in.

of boiling water to larger pan.

Bake 45-55 minutes or until center is just set and top appears dull.

Remove springform pan from water bath; remove foil.

Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife.

Cool 1 hour longer.

Refrigerate overnight.

For glaze, place chocolate chips in a small bowl.

In a small saucepan, bring cream just to a boil.

Pour over chocolate; whisk until smooth.

Stir in vanilla.

Cool slightly to reach a spreading consistency, stirring occasionally.

Remove rim from pan.

Spread glaze over cheesecake.

Refrigerate 1 hour or until set.

Top with toasted coconut and almonds if desired.

Nutrition Facts 1 slice (calculated without coconut and almonds):

  • 543 calories, 42g fat (25g saturated fat), 149mg cholesterol, 308mg sodium, 36g carbohydrate (27g sugars, 2g fiber), 8g protein.

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