Chocolate Coconut Almond Cheesecake
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This was the most delicious cheesecake!! I hope you enjoy! Join my Facebook page!
CRUST
1 3/4 cups chocolate graham cracker crumbs (I used regular)
1/2 cup finely chopped almonds
1/3 cup C&H sugar
1/3 cup Challenge Butter, melted
CHOCOLATE LAYER
4-ounce bars semisweet chocolate, chopped
6 tablespoons Challenge Butter
1/2 cup C&H sugar
2 tablespoons Bob's Red Mill all-purpose flour
2 large eggs
CHEESECAKE LAYER
4 (8-ounce) packages Challenge Cream Cheese, softened
1 cup C&H sugar
1 teaspoon coconut extract
4 large eggs
1 cup sweetened flaked coconut
GANACHE
1 4-ounce bar bittersweet chocolate, chopped
1/4 cup heavy whipping cream
Garnish: Toasted coconut flakes
CRUST
Preheat oven to 300°. In a medium bowl, combine cracker crumbs, almonds, and C&H sugar. Add melted Challenge Butter, stirring to combine. Press mixture into bottom and up sides of a 10-inch springform pan.
Bake for 8 minutes.
CHOCOLATE LAYER
In a small saucepan, combine semisweet chocolate and Challenge Butter. Cook over medium-low heat, stirring constantly, until melted and smooth. Add sugar and Bob's Red Mill flour, whisking until smooth. Add eggs, whisking until combined. Pour mixture into prepared crust. Bake for 15 minutes or until barely set. Cool for 30 minutes.
CHEESECAKE LAYER
In a large bowl, beat Challenge Cream Cheese, C&H sugar, and coconut extract at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Stir in coconut. Pour mixture over chocolate layer; bake for 1 hour and 10 minutes. Cool for 2 hours on a wire rack.
GANACHE
In a small saucepan, combine bittersweet chocolate and cream. Cook over medium-low heat, stirring constantly, until smooth; spoon over cheesecake. Chill for at least 4 hours. Garnish with coconut, if desired. Store cheesecake, covered, in refrigerator up to 3 days.
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Almond Joy Cheesecake | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE OREO CRUST
24 whole Oreos
6 tbsp. melted butter
FOR THE CHEESECAKE
3 8-oz bars cream cheese, softened
1 c. granulated sugar
3 large eggs
1/4 c. sour cream
2 tbsp. flour
1 tsp. almond extract
1/4 tsp. kosher salt
FOR THE TOPPING
1 1/2 c. chocolate chips
3/4 c. heavy cream
2 c. sweetened coconut
1/2 c. slivered almonds
DIRECTIONS
1. Preheat oven to 325º and spray an 8” or 9 springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar together. Add eggs, one at a time, then sour cream, flour, almond extract, and salt.
2. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
3. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
4. Wrap bottom of pan tightly with aluminum foil and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, 1 hour 10 minutes to 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.
5. Make ganache topping: In a small saucepan over medium heat, heat heavy cream until steaming. Pour over chocolate chips and let sit for 5 minutes. Whisk until smooth then cool slightly.
6. Pour ganache over the cooled cheesecake and sprinkle coconut and almonds on top. Refrigerate until the ganache is set, another 10 minutes. Slice and serve.
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Chocolate Cherry Almond Cheesecake ~ Aunt Susie’s Kitchen
Ever wonder why your cheesecake cracks on top? Ever made a lumpy cheesecake batter? Ever wonder why your graham crust was soggy? We’re answering all these questions and more while showing you how to make this delicious show stopping Cherry Almond cheesecake with a chocolate graham crust.
Chocolate Coconut Almond Cheese Cake
Ingredients:
30 chocolate wafers
3 tbs of sugar
1/4 cup of melted butter
1 tbsp of butter
A pinch of shredded coconut & chocolate chips
4 packs of 8 ounce of Philadelphia Cream Cheese
3 eggs
14 ounces of shredded coconut
1 cup of sugar
1 tbsp vanilla extract
1/4 tsp coconut extract
2 cups cup of chocolate chips
1/2 a cup of heavy whipping cream
Place wafers in ziplock bag and roll over them with a baking roller.
After crust is ready in pan, preheat oven to 350 degrees for 8 minutes
Bake at 350 for 1 hour
Let sit for 10 minutes to cool
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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