Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Almond Joy Cheesecake
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- #11645
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
CRUST
1 1/2 cup graham cracker crumbs
1 1/2 cup flaked unsweetened coconut, toasted
1/2 cup sliced almonds, toasted
1/4 cup sugar
1/2 cup unsalted butter, melted
FILLING
4 packages (8 ounce size) cream cheese, softened
1 cup sugar
4 large eggs
1 cup flaked sweetened coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted
GLAZE
1 cup chocolate chips
1 cup cream (heavy)
1 1/2 teaspoon vanilla extract
directions
For crust: preheat oven to 350 degrees F. Wrap outside of 9-inch diameter springform pan with foil.
Finely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter and 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 degrees F.
For filling: using electric mixture, beat cream cheese and sugar in large bowl until smooth. Add eggs one 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.
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.
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nutrition data
995 calories, 78 grams fat, 66 grams carbohydrates, 17 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments
November 20, 2007
awesome tried it with the almond extract and some coconut milk instead turned out great
November 20, 2007
I used whole almonds and ground them up after toasting also a little bit of almond extract to the batter...mmmmmmmmmmm!!!! great recipe.
August 20, 2007
THIS IS ABSOLUTELY THE MOST MARVELOUS CHEESECAKE EVER. SERVES AT LEAST 12 CUZ IT IS RICH BUT IT IS ABSOLUTELY THE BEST!