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Almond Joy Cheesecake

Almond Joy Cheesecake

This Almond Joy Cheesecake combines rich flavors of coconut, almond, and chocolate in a creamy dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 480 kcal

Equipment

  • Mixing bowl
  • 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 your oven to 350°F (175°C).
  • In a mixing bowl, combine shredded coconut, chopped almonds, flour, corn starch, sweetened condensed milk, vanilla extract, and salt to form the crust. Press into the bottom of a springform pan.
  • In another bowl, mix cream cheese, sour cream, sugar, salt, eggs, coconut cream, vanilla extract, coconut extract, and corn starch until smooth. Fold in the chopped Bounty bars.
  • Pour the cream cheese mixture over the crust and bake for 60 minutes or until set.
  • For the topping, combine shredded coconut, chopped almonds, sweetened condensed milk, vanilla extract, and salt in a bowl. Spread over the cooled cheesecake.
  • For the ganache, heat heavy cream, coconut oil, corn syrup, and salt in a saucepan until warm. Add chopped chocolate and stir until melted and smooth.
  • Pour ganache over the topping and let it cool completely before garnishing with additional chopped Bounty bars, almonds, coconut, and reserved ganache.

Notes

Chill the cheesecake for a few hours or overnight for best flavor.
Keyword Almond Joy Cheesecake, cheesecake, chocolate dessert, coconut dessert