Almond Coconut Cheesecake Recipe
Introduction
This Almond Coconut Cheesecake combines a rich, creamy filling with a crunchy Oreo coconut crust and a luscious chocolate topping. It’s a delightful dessert that balances sweet, nutty, and chocolate flavors, perfect for special occasions or whenever you want to treat yourself.
Ingredients
- 1 1/2 cups finely crushed Oreo crumbs
- 1/2 cup sweetened flaked coconut
- 1/4 cup sugar
- 1/4 cup melted butter
- 32 oz cream cheese, softened to room temperature
- 1 1/2 cups sugar
- 4 eggs
- 1 tsp almond extract
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup sweetened flaked coconut, toasted and cooled
- 1/2 cup sliced almonds, toasted and cooled
- 6 Tbsp whipping cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 tsp vanilla extract
- 1/4 cup sweetened flaked coconut, toasted and cooled
- 1/4 cup sliced almonds, toasted and cooled
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the Oreo crumbs, 1/2 cup sweetened flaked coconut, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom and about an inch up the sides of a 9-inch springform pan.
- Step 2: Place the pan on a cookie sheet with sides and bake for about 10 minutes. Remove from the oven and set aside.
- Step 3: For the filling, beat the cream cheese in a large bowl until smooth. Gradually add 1 1/2 cups sugar and continue beating until creamy. Lightly beat in the eggs one at a time, then add the almond extract, coconut extract, vanilla extract, and a pinch of salt. Fold in the toasted coconut and sliced almonds.
- Step 4: Pour the filling over the prepared crust. Reduce the oven temperature to 325°F (160°C) and bake for about 75 minutes, or until the outer 2 1/2 inches of the cheesecake is set but the center still slightly jiggles. Remove from the oven and let cool completely on a cooling rack.
- Step 5: For the topping, heat the whipping cream in a microwave-safe bowl until hot but not boiling. Stir in the chocolate chips and 1/2 tsp vanilla extract. Let sit for about a minute, then stir until smooth and glossy.
- Step 6: Pour the chocolate topping over the cooled cheesecake, allowing some to drip down the sides. Sprinkle the 1/4 cup toasted coconut in the center and the 1/4 cup toasted sliced almonds around the edges. Chill the cheesecake in the refrigerator until the topping is set.
- Step 7: Once chilled, slice and serve. Enjoy your rich, nutty cheesecake!
Tips & Variations
- Use a water bath during baking to prevent cracking and ensure even cooking.
- Substitute gluten-free cookies for the crust to make this dessert gluten-free.
- For extra flavor, lightly toast the flaked coconut and almonds before adding to the filling and topping.
- If you prefer a stronger almond flavor, increase the almond extract to 1 1/2 teaspoons.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. The flavors develop beautifully overnight, making it even tastier the next day. Reheat slices slightly at room temperature or serve chilled according to your preference; avoid microwaving to keep the texture intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake benefits from being made a day in advance. Allow it to chill overnight in the refrigerator for the best texture and enhanced flavors.
How do I prevent the cheesecake from cracking?
To avoid cracks, bake the cheesecake gently at a lower temperature and consider using a water bath. Also, make sure not to overbeat the eggs and avoid sudden temperature changes when cooling.
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Almond Coconut Cheesecake Recipe
- Total Time: 5 hours (including chilling time)
- Yield: 12 servings 1x
Description
This Almond Coconut Cheesecake combines a rich, creamy filling with a crunchy Oreo and coconut crust, topped with a luscious chocolate cream and toasted nuts. Perfectly balanced almond and coconut extracts give it a unique, tropical flavor. A delightful dessert that’s best enjoyed chilled and improves in flavor after a day.
Ingredients
Scale
For the Crust
- 1 1/2 cups finely crushed Oreo crumbs (preferably processed in a food processor)
- 1/2 cup sweetened flaked coconut
- 1/4 cup sugar
- 1/4 cup melted butter
For the Filling
- 32 oz cream cheese, softened to room temperature
- 1 1/2 cups sugar
- 4 eggs
- 1 tsp almond extract
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup sweetened flaked coconut, toasted and cooled
- 1/2 cup sliced almonds, toasted and cooled
For the Topping
- 6 Tbsp whipping cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 tsp vanilla extract
- 1/4 cup sweetened flaked coconut, toasted and cooled
- 1/4 cup sliced almonds, toasted and cooled
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the finely crushed Oreo crumbs, 1/2 cup sweetened flaked coconut, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened. Press the mixture firmly into the bottom and about an inch up the sides of a 9-inch springform pan to create an even crust layer.
- Bake the crust: Place the prepared springform pan on a cookie sheet with sides to catch any drips and bake in the preheated oven for about 10 minutes. This will help set the crust so it holds together with the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 1/2 cups sugar and continue to beat until fully combined and creamy. Lightly beat the eggs in a separate bowl, then add them to the cream cheese mixture along with the almond extract, coconut extract, vanilla extract, and a pinch of salt. Mix until everything is thoroughly combined. Gently fold in the toasted coconut flakes and sliced almonds to distribute evenly.
- Assemble and bake the cheesecake: Pour the filling mixture over the pre-baked crust in the springform pan. Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for about 75 minutes or until the outer 2 1/2 inches are set but the center still slightly jiggles when moved. Once baked, remove from the oven and allow it to cool completely on a cooling rack.
- Prepare the topping: Heat the whipping cream in a microwave-safe glass bowl until hot but not boiling, about 30-45 seconds. Add the semi-sweet chocolate chips and 1/2 teaspoon vanilla extract. Let the mixture sit for about a minute to soften the chips, then stir until smooth and glossy.
- Finish the cheesecake: Pour the chocolate topping evenly over the cooled cheesecake, allowing some to drip naturally down the sides for an elegant look. Sprinkle the toasted coconut in the middle of the top and the toasted sliced almonds around the edges for texture and garnish. Chill the cheesecake in the refrigerator until the topping is set, at least 3-4 hours or overnight.
- Store and serve: Keep any leftover cheesecake covered in the refrigerator. The flavors meld beautifully, making it even better the next day. Slice and serve chilled.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- To toast coconut and almonds, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes or until golden and fragrant. Stir occasionally for even toasting.
- Use a springform pan to make it easier to remove the cheesecake without damaging the crust.
- Check the doneness of the cheesecake by gently shaking the pan; the center should still have a slight wobble but the edges should be set.
- Allow the cheesecake to cool completely before adding the chocolate topping to prevent melting and ensure a smooth finish.
- For a firmer crust, chill the crust mixture for 10 minutes in the refrigerator before baking.
- Store leftovers covered tightly in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Almond Coconut Cheesecake, Oreo Crust Cheesecake, Coconut Almond Dessert, Cream Cheese Dessert, Chocolate Topping Cheesecake, Toasted Coconut
