Classic Almond Joy Cheesecake
Indulge in a rich and creamy cheesecake that combines the flavors of chocolate, coconut, and almond. This Classic Almond Joy Cheesecake features a buttery crust and a smooth filling, topped with a drizzle of chocolate ganache and toasted coconut flakes for a delightful finish.
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 1 cup Granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup Sour cream
- 1 teaspoon vanilla extract
- 4 large Eggs
- 1 cup sweetened shredded coconut
- 1/2 cup chocolate ganache
- 1/2 cup toasted almonds, chopped
Instructions
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Step 1:
Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan.
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Step 2:
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing until well combined. Add eggs one at a time, mixing on low speed until just combined.
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Step 3:
Fold in the sweetened shredded coconut into the cheesecake mixture until evenly distributed.
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Step 4:
Pour the filling over the prepared crust and smooth the top. Bake in the preheated oven for 60 minutes or until the center is set but slightly jiggly.
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Step 5:
Turn off the oven and leave the cheesecake inside for 1 hour. Then, remove it and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
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Step 6:
In a small saucepan, heat the chocolate ganache until melted and smooth. Allow it to cool slightly before drizzling over the chilled cheesecake.
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Step 7:
Remove the cheesecake from the springform pan. Drizzle the chocolate ganache over the top and sprinkle with toasted almonds. Slice and serve.