Yes. That is a thing. A beautiful, rich, decadent, joyful, lucious, toasted coconutty, chocolate ganachey, almondy, wonderful thing. My favorite candy bar and my favorite cake all rolled into one. I can die now. It’s kinda crazy how easy it is to make. Pretty hard to mess up. The main thing is, you have to start early – like the day before early. I got the recipe from here, but I’ll include it in this post for you and save your web browser the trouble.
A couple of pointers.
First: I didn’t quite understand wrapping the pan in aluminum foil. I’ve always heard to put the pan on a cookie sheet with water in it in the oven. But here is what the wrapped pan looks like. Your choice whether you want to do it or not. Makes no sense to me.
2. Buy extra coconut. I always burn nuts (that’s what she said – zing!). Seriously, I forget about them and then open the oven to put the cake in and smoke comes streaming out. So buy extra. Had to toss the coconut, but the burnt almonds tasted fine.
3. You can put the ganache on the next day, as long as you have 6 hours for it to chill. I started this at like 8pm and had to stay up until after 11 to get the cake into the fridge. So i just made the ganache the next morning, topped the cake and put it back in the fridge. It was totally fine.
4. Do make some whipped cream to go with it. It cuts the sweetness :). Whipped cream just makes everything better! Here’s your recipe:
Almond Joy Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups sweetened flaked coconut, toasted
- 1/2 cup sliced almonds, toasted (about 2 ounces)
- 1/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 4 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 4 large eggs
- 1 cup sweetened flaked coconut, toasted
- 1 tablespoon coconut extract
- 1 cup sliced almonds, toasted
- 1 cup semisweet chocolate chips
- 3/4 cup whipping cream
- 1 1/2 teaspoons vanilla extract
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.
Now EAT it up!