ALMOND JOY CHEESECAKE
FROM JANICE IN PENASQUITOS, SAN DIEGO

CRUST
1-1/2 C. GRAHAM CRACKER CRUMBS
1-1/2 C. SWEETENED, TOASTED FLAKED COCONUT
1/2 C. SLICED, TOASTED ALMONDS
1/4 C. SUGAR
1/2 C. UNSALTED, MELTED BUTTER

FILLING:
4-8 OZ. PACKAGES OF ROOM TEMPERATURE CREAM CHEESE
1 C. SUGAR
4 LARGE EGG S
1 C. SWEETENED, TOASTED, FLAKED COCONUT
1 T. COCONUT EXTRACT
1 C. TOASTED, SLICED ALMONDS

GLAZE:
1 C. SEMISWEET CHOCOLATE MORSELS
3/4 C. WHIPPING CREAM
1-1/2 TSP. VANILLA EXTRACT

 

 

CRUST:
PREHEAT OVER TO 350o.
WRAP OUTSIDE OF 9 INCH SPRINGFORM PAN WITH FOIL 2-3/4 INCH HIGH ON SIDES.
FINELY GRIND CRUMBS, COCONUT, ALMONDS AND SUGAR IN PROCESSOR
ADD BUTTER, PROCESS UNTIL MOIST CRUMBS FORM.
PRESS MIXTURE ON BOTTOM AND UP 1 INCH ON SIDES.
BAKE CRUST UNTIL SET AND BEGINNING TO BROWN. ABOUT 12 MINUTES.
COOL
REDUCE OVEN TEMPERATURE TO 325o

FILLING:
USING ELECTRIC MIXER, BEAT CREAM CHEESE AND SUGAR IN LARGE BOWL UNTIL SMOOTH.
ADD EGGS 1 AT A TIME, BEATING UNTIL BLENDED AFTER EACH ONE.
MIX IN COCONUT AND EXTRACT.
FOLD IN ALMONDS
POUR INTO CRUST
BAKE UNTIL CAKE IS PUFFED AND NO LONGER MOVES WHEN GENTLY SHAKEN. ABOUT 1 HOUR 15 MINUTES.
COOL COMPLETELY ON RACK.

GLAZE:
COMBINE CHOCOLATE MORSELS, 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 OVERNIGHT.
RUN A SMALL KNIFE AROUND SIDES OF CAKE TO LOOSEN.
RELEASE SIDES.