Almond Joy Cheesecake #dessert #recipes

Ever wish that you could transform your preferred piece of candy into an ideal sweet? I do! My most loved is Almond Happiness. This Almond Delight Cheesecake is the ideal form of that piece of candy and flawless to serve on Valentine's day! I am offering this cheesecake recipe to you today.

It is stacked with almonds and coconut. I toasted the coconut, and it includes extraordinary flavor and crunch. It also has coconut in the outside layer, which includes another profundity of flavor. I also included some coconut and cut almonds to the top for embellish. So yummy!

Also try our recipe Almond Joy Cookies

This Almond Coconut Cheesecake is a flat out diet buster. I'm grieved. I made it for Christmas, and I just couldn't stand by any more extended to share it. It is debauchedly delectable and I was in paradise with each nibble!

INGREDIENTS
CRUST:

• 1 1/2 cups finely crushed Oreo crumbs (I use my food processor)
• 1/2 cup sweetened flaked coconut
• 1/4 cup sugar
• 1/4 cup melted butter

FILLING:

• 4 8 oz pkgs cream cheese, softened to room temperature
• 1 1/2 cups sugar
• 4 eggs
• 1 tsp almond extract
• 1/2 tsp coconut extract
• 1/2 tsp vanilla
• pinch of salt
• 1/2 cup sweetened flaked coconut, toasted and cooled
• 1/2 cup sliced almonds, toasted and cooled

TOPPING:

• 6 Tbsp whipping cream
• 1/2 cup semi-sweet chocolate chips
• 1/2 tsp vanilla
• 1/4 cup sweetened flaked coconut, toasted and cooled
• 1/4 cup sliced almonds, toasted and cooled

INSTRUCTIONS

1. For crust: Preheat oven to 350°. Combine Oreo crumbs, coconut, sugar, and butter. Press the crumb mixture into the bottom and about an inch up the sides of a 9" springform pan.
2. Place pan on a cookie sheet with sides. Bake for about 10 minutes.
3. Filling: Beat cream cheese till smooth. Add sugar and beat till creamy. Lightly beat in the eggs, extracts, and salt till thoroughly combined. Fold in the coconut and almonds.
4. Pour mixture on top of the crust. Turn oven down to 325° and bake for about 75 more minutes or until the outer 2 1/2" is set. Remove from oven and cool completely on a cooling rack.
5. Topping: Heat cream in a glass bowl in the microwave until hot but not boiling. Add chocolate chips and vanilla. Let sit for about a minute, then stir till smooth.
6. Pour over the top of the cheesecake, letting some drip down the sides. Sprinkle toasted coconut in the middle and toasted almonds around the edges. Chill till set.
7. Store leftovers covered in the refrigerator. It is even better the next day!

Read more our recipe : Raspberry Mint Limeade

Source : https://bit.ly/36cewM1