Almond Joy Cheesecake Recipe


Almond Joy Cheesecake Recipe



INGREDIENTS

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. 
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