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