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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit American Oven Refrigerator Chocolate Cheesecake Nuts Food Processor Blender Stove Top Dietary Comfort Food Coconut Taste Mood Sweet Equipment Small Appliance Mixer 4 Hours Or Less

Almond Joy Cheesecake

I took this recipe from a bon appetit recipe. I like to bake cheesecakes at a lower temperature than most recipes call for--so i lower the baking temperature, use a water bath for moisture and let the cheesecake cool more slowly in the cooling oven. You get less cracks and the texture is creamier and smoother.

Steps

For crust: preheat oven to 350f.
Wrap foil around outside of 9-inch-diameter springform pan with 2 3 / 4-inch-high sides.
Grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
Add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
Press crust mixture over bottom and 2 inches up sides of prepared pan.
Bake until set , about 10 minutes.
Lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
Using an electric mixer , beat cream cheese , sugar and extract in a large bowl to blend.
Beat in cream of coconut , shredded coconut and flour.
Add eggs 1 at a time , beating until just combined.
Pour filling into crust.
Bake in a water bath until center is almost set , about 1 hour 15 minutes.
Turn oven off .

Ingredients

graham cracker crumbs, sliced almonds, sweetened flaked coconut, unsalted butter, golden brown sugar, cream cheese, sugar, almond extract, cream of coconut, all-purpose flour, eggs, whipping cream, light corn syrup, semi-sweet chocolate chips