Almond Joy Cheesecake
Just like your favorite candy bar this Almond Joy Cheesecake is full of chocolate, almonds and coconut. Pushed to the ultimate almond flavor, one of the cream cheese blocks is replaced with a block of Almond Paste, filled the cheesecake with coconut and baked it on top of a fudge chocolate pastry crust.
How to Make Almond Joy Cheesecake
- FOR THE CHEESECAKE *SCROLL DOWN FOR FREE PRINTABLE FULL RECIPE*
- Cream together the cream cheese and the almond paste.
- NOTE: The almond paste will not become creamy but will break up and leave delicious almond chunks
- Add the eggs, vanilla and sugar; beat until fluffy.
- Stir in coconut, milk chocolate chips and 1/2 cup toasted almonds.
- Pour into pan with pre cooked crust.
- Bake 1 hour; cool on a wire rack for 1 hour.
- Place in the refrigerator to cool completely.
- Add topping once cheese cake is cooled.
- For the Topping
- Place chocolate chips in a microwave save bowl and melt.
- Fit a small zip top plastic bag over a cup, pour the melted chocolate into the bag, and snip one corner off.
- Drizzle chocolate over cheesecake and garnish with toasted almonds.
Can I Freeze Cheesecake?
- To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
- To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slice it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
- For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
- Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.
HOW TO FREEZE ALMOND JOY CHEESECAKE
MORE ALMOND JOY RECIPES
MORE CHEESECAKE RECIPES
Almond Joy Cheesecake
Yield:
Serves 8 to 10
Prep Time:
40 minutes
Cook Time:
1 hour 8 minutes
Total Time:
1 hour 48 minutes
Pushed to the ultimate almond flavor, one of the cream cheese blocks is replaced with a block of Almond Paste, filled the cheesecake with coconut and baked it on top of a fudge chocolate pastry crust.
Ingredients
For the Crust:
- 3/4 cup unsalted butter, softened
- 1-1/4 cups all-purpose flour
- 1/4 cup Dutch chocolate powder
- 1/3 cup confectioners’ sugar
- 2 large egg yolks
For the Filing:
- 3 (8 ounce) cream cheese blocks, softened
- 1 (7 ounce) almond paste roll
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 7 ounces sweetened flaked coconut
- 6 ounces milk chocolate chips
- 1/2 cup slivered almonds, toasted
For the Topping:
- 1/2 cup semi sweet chocolate chip
- 3/4 cup almonds, toasted and chopped
Instructions
For the Crust:
- Preheat oven to 350 degrees.
- Blend all ingredients in a food processor until the ingredients form a ball.
- Place in a spring form pan.
- Using your fingers press dough evenly on the bottom and up the sides 1-inch.
- Prick the bottom with a fork and bake 8 minutes.
For the Filling:
- Cream together the cream cheese and the almond paste.
NOTE: The almond paste will not become creamy but will break up and leave delicious almond chunks
- Add the eggs, vanilla and sugar; beat until fluffy.
- Stir in coconut, milk chocolate chips and 1/2 cup toasted almonds.
- Pour into pan with pre cooked crust.
- Bake 1 hour; cool on a wire rack for 1 hour.
- Place in the refrigerator to cool completely.
- Add topping once cheese cake is cooled.
For the Topping:
- Place chocolate chips in a microwave save bowl and melt.
- Fit a small zip top plastic bag over a cup, pour the melted chocolate into the bag, and snip one corner off.
- Drizzle chocolate over cheesecake and garnish with toasted almonds.
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Oh, I love, love coconut and your cheesecake looks fantastic!!!!
This looks AMAZING! I love Almond Joys, thanks for sharing!
This looks DELIICIOUS!! Pinning! Not sure why I couldn’t link mine up – the code is on my site, etc (after major technical difficulties with the internet!!). Boooo!
Thanks again for hosting and inviting me to take part!
Claire
Thank you for another great Dessert Challenge! I didn’t even know what almond paste was before this month’s challenge. Now I do and have some yummy recipes to use it in!
Almond Joys are one of my favorite candy bars and I like how you used all those flavors together in this delicious looking cheesecake. Brilliant!
Sheryl, thanks once again for another fun challenge! And your cheesecake looks to die for!
Thanks so much for the challenge and for the help with the Linky! Your cheesecake looks heavenly!
Love your title, Sheryl! And your cheesecake truly is a delightful double joy of enjoyment. An homage to the chocolate bar and lovely almond paste – which thanks to you – I am now more comfortable using.
Thanks again for this very fun challenge…And very much appreciate your including the Ninja Baker =)
This looks absolutely WONDERFUL! My mouth is watering as I type this! How yummy!!
I would love it if you would come share this on my new Link Party…the FESTIVE FRIDAY FIESTA! (Ole!)
Here is the link if you’re interested in stopping by!
http://the-home-girl-blog.blogspot.com/2013/03/welcome-to-festive-friday-fiesta-link.html
Thanks so much for sharing this! Hope you have a great evening! =D
What a great assortment of desserts this month! Wish I could have participated, but I have been busy moving. Hope to see you next month!
This cheesecake looks delicious Sheryl! The drizzling of the chocolate takes it over the top!
This cheesecake looks super delicious. Maybe I’ll make it for Easter.
OMG that looks like such a divine cheesecake packed with great flavors: almond, chocolate and coconut. I’ll have a big slice please.
Holy moly! That cheesecake sounds RIDICULOUSLY good!! I’ve never thought to substitute almond paste in a cheesecake and I’m happy to see it’s a sub that works cause now I really need to try this. I love coconut and this cheesecake has it going on! Wow!
oh wow, i can’t stop salivating….this looks delish
oh yeah, forgot to say that i spotted you at tater tots, lol. have a great weekend.
Oh my! This looks fabulous!
Mana from above! I hope they have cheesecake in Heaven. This looks so mouth watering good. Thank you for sharing.
We may have met by chance…but we become friends by choice.
http://simpleesue.com/try-one-new-recipe-a-week-hamburger-and-baked-bean-casserole/
So many amazing flavors come together in this cheesecake. Thank you for sharing this with us on foodie friday.
Thanks for sharing at Foodie Friends Friday Linky Party!
Oh, MAN! This looks spectacular! I would like to move in. Have a spare closet or something?
Oh my god, I love this cake. No one can ignore this cake.
That looks amazing! Thank you for sharing on Foodie Friday.
Just pinned this beauty as well. The flavors. Almond, coconut, chocolate, cheesecake…I need to help you with the leftovers!
WOW! This is the most delicious-looking dessert I’ve ever seen! I’m always looking for new ones to try and this is my next one.
Your cheesecake looks and sounds so delicious!
You named this cheesecake after me. Can not wait to try it.
I never bake with coconut (personally don’t care for it) but thought I’d give this recipe a try. Do I need to use sweetened or unsweetened coconut?
Hi Bonnie, Use sweetened flaked coconut. Good Luck. I hope you like it! 🙂
Hello! I just made your joyous cheesecake recipe last night. I’m surprising my boyfriend with this cheesecake for his birthday on Saturday! When I first saw this recipe online I knew it was perfect! We both love almond joy candy bars so we are excited to taste the finished product tomorrow!
Yay Sarah! You both are going to love it! Have Fun! 🙂
What is Almond Paste Roll?
Hi Cheryl, It’s a roll of almond paste.😊