Sunday, April 24, 2011

Almond Joy Cheesecake

Hope you had a Happy Easter! We went to Steph and Brian's and I was in charge of dessert.  I've always wanted to make a "Almond Joy" type cheesecake - I scoured the web and this recipe was listed many times.  It was pretty easy to make..

The ingredients:

Make the crust:
Next up the filling:

After pouring the filling in the crust, the springform pan goes in a larger baking dish and add water about 1" up the sides:

After the cheesecake bakes and cools (either 6 hours in the refrigerator or overnight), the last step is making the topping:

Spread the topping on the chilled cheesecake and garnish with coconut and almonds. Store in refrigerator.

This was a hit at our friends and John gave it 4.5 stars.... We had a wonderful Easter and enjoyed the company of all!  Steph's niece Gwen and her husband Brian and 4 kids were also there!  Fun times!

Oh, of course I have Easter dishes!

Almond Joy Cheesecake

“Almond Joy” Cheesecake Serves: 8-12 Calories: too many  Prep Time to Table: 2 days
Recipe : Web

-1 ¼ cups chocolate graham crackers
- ½ cup sliced almonds
- ¼ tsp salt
- 4 tbls melted butter
- ¼ cup canned cream of coconut
- ¼ cup heavy cream
- 6 oz. semi-sweet chocolate chopped -
 coconut -sliced almonds
-2 8 oz. packages of cream cheese at room temperature
- ½ cup sugar
-1 cup cream of coconut
-3 large eggs at room temperature
 -½ tsp salt

1. Preheat oven to 350. Make crust by mixing graham crackers, almonds and salt with a spoon; add butter just until moist. Press into bottom of 9” springform pan. Wrap 2 layers of aluminum foil on outside of pan and bake for 10 minutes – cool – leave foil on.
2. Make filling by beating cream cheese and sugar until light – about 2 minutes. Scrape down bowl and beat again until smooth. Beat in eggs one at time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt (save remainder cream of coconut in refrig for topping). Pour filling in crust.
3. Transfer pan to a roasting pan and fill with water until it reaches 1” of side of pan.
4. Bake for 1 hour – until filling is set but still a bit jiggly in center. Take pan out of water, remove foil and cook on wire rack for 1 hour.
5. Lightly cover cheesecake with plastic wrap and refrig until cold (at least 6 hours or overnight)
6. Make topping – combine cream of coconut and heavy cream in saucepan and bring to simmer over low heat. Pour over chocolate; whisk until smooth. Cool slightly and then spread over cheesecake and garnish with coconut and almonds if desired. Chill about 10 minutes until chocolate has set. Run a sharp paring knife around inside of pan before releasing sides. Notes: recipe called for toasted coconut for garnish but I used fresh.


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