Almond Joy Cheesecake Recipes

Steps:

• For crust: Preheat oven to 350°F.
• Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
• Add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
• Press crust mixture over bottom and 2 inches up sides of prepared pan.
• Bake until set, about 10 minutes.
• Lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
• Using an electric mixer, beat cream cheese, sugar and extract in a large bowl to blend.
• Beat in cream of coconut, shredded coconut and flour.
• Add eggs 1 at a time, beating until just combined.
• Pour filling into crust.
• Bake in a water bath until center is almost set, about 1 hour 15 minutes.
• Turn oven off and let cheesecake cool slowly in the oven for another 30 minutes.
• Transfer to a rack and cool for at least 30 minutes.
• Cover and chill overnight.
• For topping: Bring cream and corn syrup to simmer in medium saucepan.
• Remove from heat.
• Add chocolate chips; whisk until smooth.
• Cool to room temperature.
• Pour topping over cake.
• Sprinkle top with almonds and coconut.
• Chill until topping is set, about 2 hours.
• (Can be made 2 days ahead; covered tightly and refrigerated or it can be frozen for up to 2 weeks)

Steps:

• For crust: Preheat oven to 350°F. 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 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 325°F.
• 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.

Steps:

• Grease a 9-inch spring form, set aside. Preheat the oven to 325. For crust: Crush the graham crackers in the food processor or use the crumbs. Mix in the sugar, melted butter and vanilla. Stir very well. Press graham crackers into the pan, evenly, all over the bottom and about half way up the side. Cheesecake: Start beating the cream cheese with a mixer until smooth, about 2 minutes. Add the vanilla extract, sour cream, and International Delight Almond Joy Creamer. Add the eggs, one at the time, beating after each addition. Add sugar and corn starch. Make sure that all ingredients are well combined. Pour the cheesecake batter into the pan with crust. Bake for 45 minutes. Mix coconut flakes with sweet condensed milk. Spread the coconut over the cheesecake. Spread the almonds over the coconut. Bake fore another 10-13 minutes. Let the cheesecake cool for about 20 minutes. Using a butter knife, separate the cheesecake from the sides if necessary. Carefully undo the spring form and take off the side. Cool completely before serving and drizzling with chocolate syrup.

Steps:

• Preheat oven to 350 degrees. Finely process cookies and place in 9" spring form pan. Add sugar, stir. Add melted butter, stir. Press crust evenly on bottom and halfway up side of pan. Bake at 350 degrees for about 10 minutes, until crust is set.
• Beat cream cheese and sugar together until smooth.
• Add almond extract.
• Add eggs one at a time, beating after each addition.
• Fold in candy bar pieces.
• Pour filling into crust and bake about 1 hour or until middle is set.
• Place a pan with 1 inch of water on lower rack in oven during baking.
• Chill cheesecake completely before removing from pan.
• To remove from pan, cut around cake with dull knife. Slide very large knife under crust and loosen all around before transferring to serving plate.
• Cut cheesecake with large knife, dipping the knife in hot water before each cut.
• Variation: In the filling, substitute vanilla extract for almond extract, add 1/4 cup heavy cream and use 9 ounces of Oreo cookie pieces instead of candy bars.

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.