Ingredients

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

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 (for topping)

1/4 cup sweetened flaked coconut, toasted and cooled (for topping)

1/4 cup sliced almonds, toasted and cooled (for topping)

Instructions

Step 1: 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.

Step 2: Place the prepared springform pan on a cookie sheet with sides to catch any drips and bake in the oven for about 10 minutes. This sets the crust so it holds together with the filling.

Step 3: 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.

Step 4: Gently fold in the toasted coconut flakes and sliced almonds to distribute evenly.

Step 5: 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.

Step 6: 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.

Step 7: 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.

Step 8: Chill the cheesecake in the refrigerator until the topping is set, at least 3-4 hours or overnight before serving.

Tips & Variations

For a nut-free version, substitute the almonds with extra toasted coconut or crushed pretzels for crunch.

Use unsweetened coconut flakes if you prefer less sweetness in the crust and topping.

Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.

Allow the cheesecake to cool gradually to prevent cracks on the surface.

FAQs

Can I use a different type of cookie for the crust?

Yes, graham crackers or digestive biscuits work well as alternatives to Oreo crumbs, adjusting sweetness to taste.

How do I prevent my cheesecake from cracking?

Allow the cheesecake to cool gradually, avoid overbaking, and consider placing a pan of water below the cheesecake in the oven to keep moisture.

Dessert

Almond Coconut Cheesecake Recipe

Introduction