Description
This Almond Coconut Cheesecake is a luscious and creamy dessert featuring a crunchy Oreo and coconut crust, a smooth almond and coconut-infused cream cheese filling, and a decadent chocolate topping adorned with toasted coconut flakes and sliced almonds. Perfectly baked to balance a firm outer edge with a slightly jiggly center, this cheesecake combines rich flavors and textures for an indulgent treat.
Ingredients
Scale
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
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
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 mixing bowl, combine 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 form an even crust layer.
- Bake the crust: Place the springform pan on a cookie sheet with sides to catch drips. Bake the crust in the preheated oven for about 10 minutes. This baking step sets the crust to hold together with the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 1/2 cups sugar and continue beating until fully combined. Lightly beat the eggs in a separate bowl, then add to the cream cheese mixture along with almond extract, coconut extract, vanilla extract, and a pinch of salt. Mix thoroughly. Gently fold in the toasted coconut flakes and toasted sliced almonds until evenly distributed.
- Assemble and bake the cheesecake: Pour the filling over the pre-baked crust in the springform pan. Reduce oven temperature to 325°F (163°C). Bake for about 75 minutes, or until the outer 2 1/2 inches are set and the center slightly jiggles when moved. Remove from the oven and allow to cool completely on a cooling rack.
- Prepare the topping: Heat whipping cream in a microwave-safe bowl until hot but not boiling (about 30-45 seconds). Add semi-sweet chocolate chips and 1/2 teaspoon vanilla extract. Let sit for a minute to soften the chips, then stir until the mixture is smooth and glossy.
- Finish the cheesecake: Pour the chocolate topping evenly over the cooled cheesecake, allowing some to drip down the sides. Sprinkle the toasted sweetened coconut in the center and toasted sliced almonds around the edges as garnish. Chill the cheesecake in the refrigerator for at least 3-4 hours or overnight until the topping is set.
- Store and serve: Keep leftover cheesecake covered in the refrigerator. The flavors meld beautifully over time, enhancing the overall taste.
Notes
- Be careful not to overbeat the eggs when mixing to avoid cracks on the cheesecake surface.
- Ensure cream cheese is at room temperature for a smooth filling without lumps.
- Use a water bath or place a pan of water in the oven if you want to reduce cracking, although it is not required.
- To toast coconut and almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through, or toast in a dry skillet over medium heat until golden.
- Allow the cheesecake to chill thoroughly for clean and neat slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Almond Coconut Cheesecake, Oreo crust cheesecake, chocolate topping cheesecake, toasted coconut cheesecake, creamy cheesecake dessert
