Almond Joy Cheesecake
Light and delicate cheesecake with almond chocolate flavoring. This makes a delightful sheet cheesecake if necessary. Also individual cheesecakes are snap.
- 1 stick of melted butter (1/2 cup)
- 2 cups finely ground chocolate wafer cookies
- 1/4 cup of sugar
- 4-8 ounces pkgs Cream cheese
- 1 1/2 cups sugar
- 1 1/2 tsps Almond extract
- 1/2 cup chopped almonds with skins
- Pinch of salt
- 4 eggs
- SOUR CREAM GLAZE:
- 1 cup sour cream
- 1/4 cup sugar
- 1 tsp Coconut extract
- 1 cup grated coconut
Mix butter, crumbs and sugar and press onto sides and bottom of spring form pan. Whip cream cheese for 5 minutes.
Then add sugar and beat for 2 minutes more. Add extract and salt, blend.
Add eggs one at a time, keeping mixer on lowest speed, scarping sides of bowl often, stir in nuts. .
Pour mixture into crust and bake at 350 decrees for 50 minutes
Remove from oven and let stand for 10 minutes.
For glaze combine sour cream, sugar and extract. Spread evenly over top of baked filling, sprinkle with coconut and extra slice almonds.
Bake 10 minutes. Refrigerate immediately. Garnish with melted chocolate swirls.
For individual cheesecakes, I needed to use 1 1.2 times the crust recipe. Also, I baked the cheesecake for only 40 minutes, then followed the rest of the instructions. This made 8 individual sized cheesecakes.
For a large crowd, I doubled each recipe and baked in a 12"x 17" jelly roll pan.