Description
A delicious and creamy Almond Joy Cheesecake that combines the flavors of chocolate, coconut, and almonds, perfect for dessert lovers.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sweetened shredded coconut
- 1 cup chopped almonds
- 1 cup chocolate chips
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine graham cracker crumbs, cocoa powder, ½ cup sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the shredded coconut, chopped almonds, and chocolate chips until evenly distributed.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
Notes
- For a richer flavor, try adding a layer of chocolate ganache on top before serving.
- To make it even more decadent, drizzle with caramel sauce and sprinkle with extra chopped almonds.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg