Coconut Almond Cheesecake

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00:45:00 Hrs

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16 Ing

Coconut Almond Cheesecake requires approximately approximately 45 minutes from start to finish. For $2.04 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 15g of protein, 63g of fat, and a total of 919 calories. 12 people were impressed by this recipe. A mixture of butter, graham cracker crumbs, almonds, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 45%. Users who liked this recipe also liked Chocolate Coconut Almond Cheesecake, Chocolate-Glazed Coconut Almond Cheesecake, and Mocha-Almond Cheesecake.

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Ingredients (16)

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pie crust

1 serving
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graham cracker crumbs

1.5 cups
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sweetened coconut

1.5 cups
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almonds

2 ounces
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sugar

0.25 cup
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unsalted butter

0.5 cup
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cream cheese

8 ounces
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sugar

1 cup
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eggs

4 large
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sweetened coconut

1 cup
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coconut extract

1 tablespoon
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almonds

1 cup
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balsamic glaze

1 serving
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semisweet chocolate chips

1 cup
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whipping cream

0.75 cup
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vanilla extract

1.5 teaspoons
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Lets Make it Step by Step

For crust: Preheat oven to 350F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Finely grind cracker crumbs, coconut, almonds and sugar in food processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325F. For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack. For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight. Run small knife around sides of cake to loosen. Release pan sides.

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