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Almond Joy Cheesecake Recipe
Almond Joy Cheesecake Recipe
- Recipe Submitted by maryjosh on 01/15/2019
Ingredients List
- FOR THE OREO CRUST
- 24 whole Oreos
- 6 tbsp. melted butter
- FOR THE CHEESECAKE
- 3 8-oz bars cream cheese, softened
- 1 c. granulated sugar
- 3 large eggs
- 1/4 c. sour cream
- 2 tbsp. flour
- 1 tsp. almond extract
- 1/4 tsp. kosher salt
- FOR THE TOPPING
- 1 1/2 c. chocolate chips
- 3/4 c. heavy cream
- 2 c. sweetened coconut
- 1/2 c. slivered almonds
Directions
Preheat oven to 325º and spray an 8” or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar together. Add eggs, one at a time, then sour cream, flour, almond extract, and salt.
Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
Wrap bottom of pan tightly with aluminum foil and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, 1 hour 10 minutes to 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.
Make ganache topping: In a small saucepan over medium heat, heat heavy cream until steaming. Pour over chocolate chips and let sit for 5 minutes. Whisk until smooth then cool slightly.
Pour ganache over the cooled cheesecake and sprinkle coconut and almonds on top. Refrigerate until the ganache is set, another 10 minutes. Slice and serve.
Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
Wrap bottom of pan tightly with aluminum foil and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, 1 hour 10 minutes to 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.
Make ganache topping: In a small saucepan over medium heat, heat heavy cream until steaming. Pour over chocolate chips and let sit for 5 minutes. Whisk until smooth then cool slightly.
Pour ganache over the cooled cheesecake and sprinkle coconut and almonds on top. Refrigerate until the ganache is set, another 10 minutes. Slice and serve.
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