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Almond Joy Cheesecake

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A rich chocolate almond cheesecake with a nutty almond meal crust, creamy cocoa-infused filling, and classic Almond Joy-inspired toppings of almonds, chocolate, and coconut.

Ingredients

  • 2 cups almond meal
  • 6 tablespoons melted butter
  • 3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup plain or vanilla Greek yogurt
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 eggs
  • 1/2 cup Blue Diamond almonds
  • 1/2 cup semisweet or dark chocolate chips
  • 1/2 cup toasted flaked or shredded coconut
  • 6 ounces semisweet or dark chocolate
  • 1/4 cup almond or 2% dairy milk
  • 2 tablespoons butter or coconut oil

Instructions

  1. Preheat oven to 325°F and grease a 9-inch springform pan. Wrap the outside of the pan tightly with two layers of heavy-duty foil.
  2. Mix almond meal and melted butter until combined. Press into the bottom of the prepared pan. Place the pan inside a larger roasting pan and prepare boiling water for a water bath.
  3. Beat cream cheese for 3 minutes until smooth. Add sugar and beat 1 minute. Add Greek yogurt, cocoa powder, vanilla extract, and almond extract; mix until combined.
  4. Add eggs one at a time, mixing on low speed just until blended after each addition. Do not overmix. Pour filling over the crust.
  5. Place the springform pan in the oven and carefully pour boiling water into the larger pan until it reaches about 1 inch up the sides of the springform pan.
  6. Bake for about 1 hour 15 minutes, or until the center is almost set and slightly jiggly.
  7. Turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour.
  8. Remove from the oven, run a knife around the edge, cool to room temperature, then refrigerate for at least 4 hours or overnight.
  9. For the ganache, combine chocolate, milk, and butter or coconut oil in a small saucepan over medium heat. Stir until smooth and melted. Cool for 5 minutes.
  10. Spread about two-thirds of the ganache over the chilled cheesecake. Top with almonds, chocolate chips, and toasted coconut.
  11. Drizzle the remaining ganache over the cheesecake. Slice and serve.

Notes

  • For best texture, refrigerate overnight before serving.
  • A pan of water on the rack below the cheesecake can be used instead of a direct water bath.
  • Store covered in the refrigerator for up to 5 days.
  • Use dark chocolate for a richer flavor.
  • Toast the coconut before topping for extra flavor and crunch.

Nutrition

Find it online: https://yumfamilyrecipes.com/almond-joy-cheesecake/