• Cooking Time: 120
  • Servings: 12
  • Preparation Time: 20


  • CRUST:
  • 1 1/2 cups chocolate wafers
  • 1 1/2 cups sweetened flaked coconut, toasted
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup granulated sugar or Splenda
  • 1/2 cup unsalted butter
  • 4 pkgs (8 oz pkgs)cream cheese
  • 1 cup granulated sugar or Splenda
  • 4 large eggs
  • 1 cup flaked coconut, toasted
  • 1 tablespoon coconut extract
  • 1 cup sliced almonds, toasted
  • GLAZE:
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup whipping cream
  • 1 1/2 teaspoons vanilla extract


  • Preheat oven to 350F.
  • Wrap outside of 9-inch springform pan with foil.
  • CRUST:
  • Finely grind cookie crumbs, coconut, almonds and sugar in a food processor.
  • Add butter; process until moist crumbs form. Press mixture into bottom and up 1-inch side of pan.
  • Bake crust until set and begins to brown, about 12 minutes. Cool.
  • Reduce oven temperature to 325°F.
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
  • Add eggs, one at a time, beating just until blended after each addition.
  • Mix in coconut and coconut extract.
  • Fold in almonds.
  • Transfer filling to crust.
  • Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour and 15 minutes.
  • Cool completely on rack.
  • GLAZE:
  • Combine chocolate chips, cream and vanilla extract 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 cheesecake overnight.


This is a fabulous cheesecake. If you like the Almond Joy candy bar, you'll love this recipe. It's too good! Chilling time not included.

Categories: Cheesecake  Dessert 

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