Almond Joy Cheesecake
This Almond Joy Cheesecake combines creamy coconut filling, a crunchy almond crust, and a rich ganache topping.
Equipment
- mixing bowls
- Springform pan
Ingredients
For the Crust
- 4-½ cups shredded sweetened coconut
- 1 cup toasted almonds, finely chopped
- ½ cup unbleached all-purpose flour
- 2 tablespoon corn starch
- 1 can sweetened condensed milk
- 1 tablespoon pure vanilla extract store-bought or homemade
- ½ teaspoon salt Himalayan salt recommended
For the Coconut Cheese Filling
- 3 packages full fat cream cheese
- 1 cup 14% fat sour cream
- 1 cup granulated sugar
- ½ teaspoon salt
- 4 large eggs
- 1 cup coconut cream or heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure coconut extract
- 3 tablespoon corn starch
- 4 Bounty Candy Bars roughly chopped
Coconut Almond Topping
- 2-¼ cups shredded sweetened coconut
- ¾ cup toasted almonds, finely chopped
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Ganache
- 1-¼ cups semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- 3 tablespoon coconut oil
- 3 tablespoon corn syrup
- ¼ teaspoon salt
To Garnish
- 2 Bounty Candy Bars roughly chopped
- 2 tablespoon finely chopped toasted almonds
- 1 tablespoon shredded sweetened coconut
- 3-4 tablespoon ganache reserved from above
Instructions
- Preheat the oven to 325°F (160°C). Prepare a springform pan by greasing it.
- In a mixing bowl, combine the crust ingredients: shredded coconut, chopped almonds, flour, corn starch, sweetened condensed milk, vanilla extract, and salt. Mix until well combined.
- Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool.
- In another bowl, mix the cheese filling ingredients: cream cheese, sour cream, sugar, salt, eggs, coconut cream, vanilla extract, coconut extract, and corn starch until smooth.
- Fold in the chopped Bounty candy bars. Pour the filling over the crust in the springform pan.
- Bake for 50 minutes, or until the center is set. Remove from the oven and let it cool.
- For the topping, combine the coconut, chopped almonds, sweetened condensed milk, vanilla extract, and salt in a bowl. Spread the mixture over the cooled cheesecake.
- For the ganache, heat the heavy cream in a pot until just boiling. Pour it over the chopped chocolate, coconut oil, corn syrup, and salt. Stir until smooth.
- Pour the ganache over the topping on the cheesecake. Chill in the refrigerator until set.
- Before serving, garnish with chopped Bounty candy bars, toasted almonds, shredded coconut, and reserved ganache.
Notes
You can store leftovers in the refrigerator for up to 3 days. This cheesecake can be made a day in advance for better flavor.