Chocolate-Glazed Coconut Almond Cheesecake

The cheesecake recipe is wonderful. I followed instructions carefully and it was perfect. It was done at the correct time. It had no cracks. The texture was so smooth. The flavor was not so sweet but I personally think they are not supposed to be very sweet. I did make a small change in the recipe ingredients by substituting pecans for almonds. A favorite keeper.

Terrific addition to my short list of cheesecake recipes. It’s just the fourth cheesecake recipe worth doing again regularly. I did as another reviewer suggested and made a half batch of the chocolate glaze with half-and-half instead of heavy cream since it’s what was in the house. I’m keeping that change. Plenty of coconut flavor and plenty sweet for us. A few of the reviews dumbfound me. Assuming the sweetened coconut specified is used, there’s enough sugar imo. We greatly appreciate that 1.5 lbs of cream cheese are used too. It makes the slices more manageable than the recipes that use 2 lbs. My mother declared it her new favorite.

i was excited to make this think that it would taste like an almond joy candy bar. Was extremely disappointing. The crust had no flavor and the cheesecake part had little to no flavor of coconut. This cake was not sweet enough.

I made this delicious dessert for a party and everyone was asking for the recipe! I added about 3/4 cup of miniature semi sweet morsels to the filling, to give it a bit of an extra treat. I would highly recommend this cheesecake to anyone! In fact, my neighbor has asked me to make this for her birthday.

This was a hit at our annual Christmas party!

Excellent!

This sounds wonderful.... (to that end even though I haven't made it I'm confident it's wonderful and will rate it anyway) I'm curious from anyone who might be able to help - I'd love to make this in a 9 X 13 pan for coffee hour at church. I'm guessing the ingredients would work fine, just wondering about the baking time. Any help will be much appreciated. Thank you

I saw this in the magazine about a year ago and decided to make it for my mom for Mother's Day. She loved it! It wasn't too difficult to make and it really does resemble an almond joy!

GrannySmith123 ... Directions #2 says to mix the crumbs, coconut, almonds and butter. Then press in the bottom and up the sides to form the crust for the cheese cake. Hope this helps, you'll find making cheesecakes are really easy once you have one under your belt.

Do you have a healthier version of this?

Haven't tried this yet but have to, very soon. It sounds wonderful. But I want to know, too, how to use it in the mini-muffin pan. That sounds like a fun thing!!

Have not tried yet--how do I use the crumbs, etc. in the mini muffin pan liners?

Nice and easy to make... but lacked flavor. Maybe add more extract?

"This tastes just like an Almond Joy!" Those were the first words out of my mouth after taking my first bite. Really, the flavor was spot-on, and that's a very good thing in my books! I followed this recipe fairly closely, without adding or eliminating any ingredients. However, there are a few things I'd like to mention:Crust: used Honeymaid lowfat graham crackers, only because I actually prefer the flavor/texture over fullfat graham crackers. Also used 1/4 cup more crumbs than called for (what was left over after measuring the correct amount). Only baked for 10 minutes, as I have a dark non-stick pan (didn't change the temp at all).Filling: as always, I beat the cream cheese before adding the sugar. Making sure no lumps are anywhere to be found! :) Also used 2 lowfat + 1 fullfat cream cheese. Doing so hasn't ever affected my cheesecakes, nobody notices a difference, and it saves (a few) fat grams! Could only find imitation coconut extract, but it worked beautifully.Glaze: halved the amount and used half 'n' half in place of the heavy whipping cream. Half the amount seemed plenty; can't imagine using more! Also used Ghirardelli 60% bittersweet chocolate chips. Topped with lightly toasted coconut, chilled 1 hour, and that was that! Oh.........I always chill my cheesecakes 40-48 hours before tasting.......let flavors meld on 'ripen'. :) An excellent cheesecake recipe, one of my new favorites!

I made this for a party and everyone loved it!

I was excited to make this but was very disappointed at how unsweet it was. There is no sugar in the crust and only 3/4 cup in the filling. That is significantly less sugar than most cheesecakes. I still decided to try it as written. Everyone liked the texture but commented that it could be sweeter. I think I will try it again but I will either add about 1/3 cup cream of coconut or 1 cup of sugar in the filling instead of 3/4 cup. Heck, I might even try both! I will also use milk chocolate chips for the top since semi-sweet is more like a mounds and not an almond joy.

All I can say is HOLY COW is this good !! I only had chocolate graham crackers & I think that they were perfect. Made the recipe as written, used a med. size oven cooking bag around the springform pan because it seem's like when I use the foil it always leask' a bit and with the bag there are no problem's. I can't wait for more company so I can make this again. Thank you Keri Brammer, I think you should have won first place !!

BEST CHEESECAKE RECIPE EVER!!!! Super easy to make - I took the liberty of modifying it a bit by purchasing a chocolate Keebler pre-made pie crust & omitting the nuts - & the taste & texture are to die for! It was like biting into an Mounds Bar! When my husband asked me what I was eating I simply replied "heaven".......

I made this cheesecake last night and was blown away at how good it is. Even my picky husband liked it. I'm emailing the recipe to my family so they can try it too.