"Almond Joy" Cheesecake

My friend's daughter is getting married on Saturday and they asked if I could make one of my designer desserts for the reception. I knew right away what I wanted to make - this cheesecake recipe from my friend Jenni. It is like eating an Almond Joy candy bar - too bad I couldn't sample a slice before delivering it! It is creamy, dense (it is very heavy), and studded with milk chocolate chips, almonds, and coconut. And best of all - it is sooooo easy! REALLY! It only takes about 15 minutes to mix up. I was so pleased that the top didn't crack when I pulled it out of the oven - I let it cool for a bit in the oven with the door open after it was done baking. This one is worth every fat laden calorie!


"Almond Joy" Cheesecake

1 1/2 cups finely crushed cookie crumbs (chocolate wafers or graham crackers)
3 Tablespoons sugar
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
3 large eggs
1 cup sugar
1 teaspoon vanilla
1 (14 ounce) package coconut
1 (11.5 ounce) package milk chocolate chips
1/2 cup slivered almonds
1/2 cup semisweet chocolate morsels

1) Stir together cookie crumbs, 3 Tbsps sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 10 inch springform pan.
2) Bake for 350 degrees for 8 minutes. Cool.
3) With a mixer, beat cream cheese, eggs, 1 cup sugar, and vanilla at medium speed until fluffy. By hand, stir in the milk chocolate chips, almonds, and coconut. Put into the pan and spread evenly.
4) Bake for one hour at 350 degrees, until golden and set in the center. Set on a wire rack to cool.
5) Place the 1/2 cup chocolate chips in a ziplock bag and microwave on high for 1 minute. Snip a small hole in the corner of the bag. Squeeze the bag to drizzle the chocolate on top of the cheesecake.
6) Chill in the refrigerator for at least 8 hours. Store in the refrigerator for up to 5 days.