Name: Chocolate-Glazed Coconut Almond Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 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 -; Optional: Toasted coconut flakes and chopped almonds -

Chocolate-Glazed Coconut Almond Cheesecake

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Glazed Coconut Almond Cheesecake

1. 1-1/4 cups graham cracker crumbs -

2. 1/3 cup sweetened shredded coconut -

3. 1/3 cup finely chopped almonds -

4. 1/3 cup butter, melted -

5. Filling: -

6. 3 packages (8 ounces each) cream cheese, softened -

7. 3/4 cup sugar -

8. 1 tablespoon coconut extract -

9. 3 large eggs, room temperature, lightly beaten -

10. 1 cup sweetened shredded coconut -

11. Glaze: -

12. 1 cup semisweet chocolate chips -

13. 3/4 cup heavy whipping cream -

14. 1-1/2 teaspoons vanilla extract -

15. Optional: Toasted coconut flakes and chopped almonds -

How to cook deliciously - Chocolate-Glazed Coconut Almond Cheesecake

1. Stage

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. Stage

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°.

3. Stage

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.

4. Stage

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 sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

5. Stage

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.

6. Stage

Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour or until set. Top with toasted coconut and almonds if desired.