Almond Joy Cheesecake

Want to know a recipe that everyone goes GAGA over?

As with most of my best recipes, this one came from my Grandmother.  Grandmas around the country are known for their prowess in the kitchen, specifically when it comes to baked goods.  They are also notorious for spoiling their grandbabies with cookies and candies and pies and all things sweet and sugary.

Mine are definitely no exception.  And I can say with 100% bias that mine make the best baked goods in all the land.  A lot of people have the same opinion about my Gram's baking, and that support leads me to believe she leads the pack.

Every year, I spend the Wednesday before Thanksgiving in the kitchen with Grams.  We have a tradition of making one cheesecake, one apple pie and one pumpkin pie as our contribution to the big dinner.  Everyone seems to enjoy dessert, so we've never changed the lineup.

Same thing goes for Easter.  One apple pie.  One cheesecake.  Same results.

This year, my 'set in her ways' (I mean, why fix what ain't broke, right?) Grams decided to venture out of the box and make this cheesecake.  Inspired by the candy bar, it features chocolate, almonds and coconut baked into a traditional cheesecake filling atop a graham cracker crust.

The result was perfection.  People were almost drooling with compliments after dessert.

So much so, that one of my friends actually barred me from coming to a party at his house unless I brought this cheesecake with me.  That's alright though, considering he can't come to my house without bringing his girlfriend's Boston Cream Strata.

If you're looking to impress your guests with a creative twist to good ol' cheesecake, I suggest you give this a try.  It definitely worked for me!

Almond Joy Cheesecake
(adapted from Taste of Home via Sprinkle Some Sunshine)

Crust:
1 cup crushed graham crackers
1/2 cup finely chopped almonds
1/3 flaked coconut
1/3 cup butter, melted

Filling:
3 8oz. packages cream cheese, softened
3 eggs
1 cup sugar
1 tbsp coconut extract
1 1/4 cup flaked coconut

Ganache:
1 cup chocolate chips
3/4 cup heavy cream
1/2 tsp vanilla extract


Preheat oven 350F.

For the crust, combine all ingredients in a large bowl.  Press down into the bottom of a greased springform pan wrapped in a double layer of aluminum foil.  Bake the crust for 10 minutes, then let cool.

Reduce oven temperature to 325F.

For the filling, beat the cream cheese, sugar and coconut extract together on medium until the cream cheese is smooth.  Add eggs and beat for an additional minute on low.  Fold in the coconut until evenly distributed.  Pour into the crust.  Bake in a water bath for 45-50 minutes.

Refrigerate overnight.

For the ganaache, bring the heavy cream to a boil.  Remove from heat and pour over a bowl containing the chocolate chips.  Stir until smooth.  Pour over the chilled cheesecake and let set in the refrigerator until serving.

Top with whipped cream and toasted almonds and toasted coconut.




Listening to:  Brad Paisley - Mud On The Tires