Coconut Almond Cheesecake

Coconut Almond Cheesecake

Coconut Almond Cheesecake

45 minutes

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Details
  • Serving Size:   8
  • Weight Watchers:   43 Points
Cuisine
  • dessert
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Ingredients
  • Crust
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups sweetened flaked coconut, toasted
  • 1/2 cup sliced almonds, toasted (about 2 ounces)
  • 1/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 8 ounces packages cream cheese, room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 cup sweetened flaked coconut, toasted
  • 1 tablespoon coconut extract
  • 1 cup sliced almonds, toasted
  • Glaze
  • 1 cup semisweet chocolate chips
  • 3/4 cup whipping cream
  • 1 1/2 teaspoons vanilla extract
Instructions

For crust: Preheat oven to 350F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil.

Finely grind cracker crumbs, coconut, almonds and sugar in food processor.

Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan.

Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325F.

For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.

Add eggs 1 at a time, beating just until blended after each addition.

Mix in coconut and extract . Fold in almonds.

Transfer filling to crust.

Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.

For glaze

Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes.

Pour glaze over cooled cake; spread evenly. Chill cake overnight.

Run small knife around sides of cake to loosen. Release pan sides.

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