Almond Joy Cheesecake Recipe

5 from 2 votes

Decadent, smooth and silky coconut cheesecake with all the flavors of Almond Joy candy bar, featuring flavors of coconut, chocolate, and almonds.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 854kcal

You will need a large roasting pan that’s bigger and longer than the springform pan. (You can even use the aluminum foil disposable ones).
If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. Try to use a wide kind of foil so you would only need to use 1 solid sheet. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
For extra protection, you can also use an oven bag in addition to aluminum foil wrap.
Although, there is a chance that a small amount of water will leak in, this will NOT ruin the cheesecake.

Pulse Oreo cookies, coconut flakes, and almonds in a blender until it's just crumbs. Mix the Oreo crumb mixture with melted butter in a mixing bowl until thoroughly incorporated.
Spray inside of the 9-inch springform pan with some cooking spray, making sure you get the sides too.
Spread crumb mixture in the bottom of the prepared springform, evenly pressing it over the bottom and a little up the sides.

In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. I give it a good 2-3 minutes of beating to get is soft and smooth. Scrape sides and bottom on the bowl and beat for another minute.
Pour in sugar while beating and add eggs, one at a time. Beat it until smooth. Stop to scrape bottom and sides of the bowl.
Pour in cream of coconut and vanilla extract and beat, still on medium-high speed, until all mixed very well.
Lower the speed to low and beat in cornstarch. Scrape sides and bottom of the bowl and mix for a few more seconds to make sure everything is evenly mixed.
Transfer batter into the springform with crust and spread in evenly.

Preheat the oven to 325°. Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add hot water to the roasting pan, about half way up the side of the springform.
Bake for 85-90 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven. Take the foil wrap off the pan.
Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
Cool cheesecake for an hour and then cover the pan with plastic wrap and refrigerate for 4-6 hours or overnight.

Note: let the cheesecake cool and set for at least 4 hours before adding the topping!
Combine sweetened coconut flakes and crushed almonds with sweetened condensed milk and make sure to mix it very well.
Spread the coconut mixture over the cooled cheesecake evenly and gently press it down. Cover the whole pan with plastic wrap, or preferred wrap, air tight and refrigerate for 2-4 hours.

When ready to decorate the cheesecake, make the ganache.
Chop milk chocolate and place it in a small mixing bowl.
Bring heavy cream to simmer, be careful not to let it actually boil. (You can do that in a microwave over a few seconds or on the stove in a small sauce pot.)
Pour 1/4 cup of hot cream over the chopped milk chocolate and stir with a whisk until melted and smooth.
Pour the ganache on top of the cheesecake, in the center, and let it spread and drip off a little off the sides. If you need to, use a flat spatula to help spread the ganache.

Gluten Free Notes: The only part of this cheesecake that contains gluten is the Oreo cookie crust. Use gluten free Oreo cookies to create a gluten free crust. Remaining ingredients should already be gluten free but double check the labels and nutritional information.
Storing: Cheesecake will last up to 5 days in the refrigerator. Store it in the original baking pan and make sure to re-wrap the pan with plastic wrap air-tight after each time you take out a slice.
Freezing: There are instructions on how to freeze the cheesecake in the post!
Water Bath: DO use the water bath technique, it does strongly affect the texture of the cheesecake.
Cooling: DO cool the cheesecake is three steps: 10 minutes in the turned off oven, on the counter, and chill in the refrigerator.
How To Tell If Cheesecake If Done: You can tell the cheesecake is baked when the edges are set and the center is slightly soft and jiggly. As it cools in the oven and on the counter, the center will continue to set more and become more firm. DO NOT insert a knife or toothpick into the center since that may cause the dessert to crack.