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Delicious Almond Coconut Cheesecake with Chocolate Drizzle

Almond Coconut Cheesecake
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This Almond Coconut Cheesecake combines a rich, creamy filling with a crunchy Oreo and coconut crust, topped with a luscious chocolate cream and toasted nuts. Perfectly balanced almond and coconut extracts give it a unique, tropical flavor.

Ingredients

Scale
  • 1 1/2 cups finely crushed Oreo crumbs
  • 1/2 cup sweetened flaked coconut
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 32 oz cream cheese, softened
  • 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
  • 1/2 cup sliced almonds, toasted
  • 6 Tbsp whipping cream
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup sweetened flaked coconut, toasted
  • 1/4 cup sliced almonds, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Mix Oreo crumbs, 1/2 cup coconut, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
  2. Bake the crust for about 10 minutes to set.
  3. Beat cream cheese until smooth. Gradually add 1 1/2 cups sugar, then add eggs, almond extract, coconut extract, vanilla extract, and salt. Mix well. Fold in toasted coconut and almonds.
  4. Pour filling over the crust. Reduce oven to 325°F (163°C) and bake for about 75 minutes until set.
  5. Heat whipping cream, add chocolate chips and vanilla extract. Stir until smooth.
  6. Pour chocolate topping over the cheesecake. Garnish with toasted coconut and almonds. Chill for at least 3-4 hours.
  7. Serve chilled and enjoy the flavors.

Notes

  • Best enjoyed chilled and improves in flavor after a day.
  • Keep leftovers covered in the refrigerator.

Nutrition

Find it online: https://keepityummy.com/almond-coconut-cheesecake/

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