Coconut Almond Cheesecake
You can never have too many dessert recipes, so give Coconut Almond Cheesecake a try. This recipe makes 8 servings with 963 calories, 14g of protein, and 64g of fat each. For $2.1 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 12 people found this recipe to be scrumptious and satisfying. This recipe from Foodista requires butter, graham cracker crumbs, vanillan extract, and whipping cream. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. Similar recipes are Chocolate Coconut Almond Cheesecake, Chocolate-Glazed Coconut Almond Cheesecake, and Cherry Almond Cheesecake.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 8 servings crust
- 1.5 cups graham cracker crumbs
- 1.5 cups coconut
- 2 ounces almonds
- 0.25 cup sugar
- 0.5 cup butter
- 8 ounces cream cheese
- 1 cup sugar
- 4 large eggs
- 1 cup coconut
- 1 tablespoon coconut extract
- 1 cup almonds
- 8 servings glaze
- 1 cup semisweet chocolate chips
- 0.75 cup whipping cream
- 1.5 teaspoons vanilla extract
Instructions
- 1
For crust: Preheat oven to 350F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil.
- 2
Finely grind cracker crumbs, coconut, almonds and sugar in food processor.
- 3
Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan.
- 4
Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325F.
- 5
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
- 6
Add eggs 1 at a time, beating just until blended after each addition.
- 7
Mix in coconut and extract . Fold in almonds.
- 8
Transfer filling to crust.
- 9
Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.