Coconut Almond Cheesecake

Coconut Almond Cheesecake takes about 45 minutes from beginning to end. This recipe serves 8. One portion of this dish contains approximately 15g of protein, 63g of fat, and a total of 919 calories. For $2.04 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up pie crust, graham cracker crumbs, eggs, and a few other things to make it today. This recipe is liked by 12 foodies and cooks. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 46%. Chocolate Coconut Almond Cheesecake, Chocolate-Glazed Coconut Almond Cheesecake, and Luscious Almond Cheesecake are very similar to this recipe.

Servings: 8

 

Ingredients:

Crust

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

8 ounces 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

Glaze

1 cup semisweet chocolate chips

3/4 cup whipping cream

1 1/2 teaspoons vanilla extract

Equipment:

springform pan

aluminum foil

oven

food processor

frying pan

hand mixer

bowl

sauce pan

knife

Cooking instruction summary:

For crust: Preheat oven to 350F. 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 food 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 325F. 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.

 

Step by step:


1. For crust: Preheat oven to 350F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil.

2. Finely grind cracker crumbs, coconut, almonds and sugar in food processor.

3. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan.

4. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325F.

5. For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.

6. Add eggs 1 at a time, beating just until blended after each addition.

7. Mix in coconut and extract . Fold in almonds.

8. Transfer filling to crust.

9. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.


For glaze

1. 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.

2. Pour glaze over cooled cake; spread evenly. Chill cake overnight.

3. Run small knife around sides of cake to loosen. Release pan sides.


Nutrition Information:

Quickview
913 Calories
14g Protein
62g Total Fat
77g Carbs
8% Health Score
Limit These
Calories
913
46%

Fat
62g
96%

  Saturated Fat
32g
200%

Carbohydrates
77g
26%

  Sugar
55g
61%

Cholesterol
186mg
62%

Sodium
329mg
14%

Alcohol
0.89g
5%

Caffeine
19mg
6%

Get Enough Of These
Protein
14g
28%

Manganese
1mg
58%

Vitamin E
7mg
51%

Magnesium
137mg
34%

Phosphorus
336mg
34%

Fiber
8g
32%

Copper
0.65mg
32%

Vitamin B2
0.5mg
29%

Vitamin A
1209IU
24%

Selenium
15µg
22%

Iron
4mg
22%

Zinc
2mg
16%

Calcium
156mg
16%

Potassium
528mg
15%

Vitamin B3
1mg
10%

Folate
38µg
10%

Vitamin B1
0.13mg
9%

Vitamin B5
0.85mg
9%

Vitamin D
1µg
7%

Vitamin B12
0.4µg
7%

Vitamin B6
0.13mg
6%

Vitamin K
4µg
4%

covered percent of daily need
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