COCONUT-ALMOND CHOCOLATE CHIP CHEESECAKE
I make this often for church dinners and there's never a crumb left. I top it with whipped cream cheese topping, sliced almonds and drizzle it with a thin chocolate ganache.
Provided by Patsy Smith
Categories Other Desserts
Time 1h15m
Number Of Ingredients 18
Steps:
- 1. Line the bottom of a 9 inch springform pan with parchment paper or tin foil. Spray with non-stick spray. Set aside. Preheat oven to 325 degrees.
- 2. In a medium mixing bowl, whisk together flour, cocoa, and confectioners sugar. Cut in butter until crumbly. Add chopped almonds and mix well.
- 3. Spread crumbly mixture over bottom and up about 1 inch of the sides of the prepared springform pan .
- 4. In large mixer bowl, combine cream cheese and sugar. Beat on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Add vanilla. Mix well. Add coconut, chocolate chips and sliced almonds. Mix well.
- 5. Pour into prepared springform pan. Bake 55-60 minutes at 325 degrees. Remove from oven and cool completely on wire rack. Refrigerate overnight. Remove from pan to serving platter and top with Whipped Cream Cheese Topping and garnish with Ganache and milk chocolate chips.
- 6. The next day, before removing the cheesecake from the refrigerator prepare the topping and ganache. Ganache: heat 1/4 cup whipping cream to just below boiling in microwave. Remove and stir in milk chocolate chips. Continue to stir until smooth. Topping: Combine cream cheese, sugar, vanilla, and almond extract in bowl of stand mixer. Fit mixer with whisk attachment and mix on medium until smooth. while continuing to beat, slowly pour in 1 cup of the heavy cream. Beat until stiff peaks form. Cover cheesecake with about half of the topping. Put the remaining topping in a decorator bag with a star tip and pipe a decorative edge around the top, outter edge of the cheesecake. Sprinkle decorative edge with sliced almonds. Drizzle with ganache and sprinkle with milk chocolate chips. Refrigerate until ready to serve.
DOUBLE CHOCOLATE ALMOND CHEESECAKE
This cheesecake is easy to make-but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust., Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes., Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 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. Garnish with sliced, toasted almonds if desired.
Nutrition Facts : Calories 315 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 215mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE-COCONUT CHEESECAKE SQUARES
With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams. Be sure to use unsweetened dried coconut, sometimes labeled "desiccated."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 7 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
- Stir together graham cracker crumbs and 2 cups coconut.
- Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
- Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
- Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
- Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
- Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
- Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.
COCONUT CHOCOLATE ALMOND CHEESECAKE
Picture and recipe are from Southern Living Cookbook 1998 Annual Recipes. This is a scrumdillicious cheesecake recipe. If you are a chocoholic like me, you will love it. It always goes over well when you have company over.
Provided by Linda Griffith
Categories Pies
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. Stir together first 3 ingredients; press mixture into bottom of a 10 inch spring form pan.
- 2. Bake at 350 degrees for 8 minutes, cool
- 3. Beat cream cheese, eggs and one cup sugar at medium speed with an electric mixer until fluffy. Stir in coconut and next 3 ingredients. Pour into prepared crust and bake at 350 degrees for one hour. Cool on wire rack.
- 4. Place semi sweet chips in a zip lock bag and submerge in hot water until chips are melted. Snip a hole in the corner of the bag and drizzle chocolate over the top of the cheesecake. Cover and chill for 8 hours..
CHOCOLATE-ALMOND CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 350 degrees F.
- For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
- For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
- For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
- Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
- Serve cold, with a dusting of powdered sugar if desired.
CHOCOLATE CHIP, COCONUT ALMOND MUFFINS
This recipe is a staple in our house, since my kids would hate me if I ever stopped making it! I make at least once a week to keep them happy! It goes great with scrambled eggs or just by themselves. Sometimes I will double the chocolate chips and use 1/2 cup instead of 1/4 and it makes it a little more gooey.
Provided by alhardin
Categories Breads
Time 30m
Yield 9 muffins, 5 serving(s)
Number Of Ingredients 11
Steps:
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl mix sour cream, melted butter, extract and egg until smooth.
- Mix into dry ingredients.
- Fold in chocolate chips and coconut.
- Grease a muffin pan and sprinkle with flour to keep muffins from sticking. Tap out excess flour and fill muffin pan 2/3s of the way full will muffin batter.
- Sprinkle with almonds and bake at 375°F for 18-20 minutes or until toothpick comes out clean.
- Serve while still warm and enjoy!
ALMOND CHOCOLATE COCONUT COOKIES II
These cookies are easy to make and delicious.
Provided by BRENDASTEVENS
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 32.6 g, Cholesterol 27.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 138.2 mg, Sugar 20.8 g
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