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Recipe Name: Almond Joy Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

1 1/2 Cup(s) Graham cracker crumbs
1 1/2 Cup(s) Sweetened Flaked Coconut
1/2 Cup(s) Sliced Almonds, Toasted
About 2 Ounces
1/4 Cup(s) Sugar
1/2 Cup(s) Unsalted butter, melted
32 Ounce(s) Cream Cheese, 4 8-Ounce
Packages Room
4 Eggs
1 Tablespoon(s) Coconut Extract
1 Cup(s) Semisweet chocolate chips
3/4 Cup(s) Whipping cream
1 1/2 Teaspoon(s) Vanilla extract
For Crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter
springform pan with 2 1/4-inc-high sides with foil. Finely grind
cracker crumbs, coconut, almonds and sugar in processor. Add butter;
process until moist crumbs form. Press mixture onto bottom and 1 inch
up sides of pan. Bake crust until set and beginning to brown, about 12
minutes. cool. Reduce oven temperature to 325°F. For Filling: Using
electric mixer, beat cream cheese and sugar in large bowl until
smooth. Add eggs 1 at a time, beating just until blended after each
addition. Mix in coconut and extract. Fold in almonds. Transfer fi d
and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool
completely on rack. For Glaze: Combine 1 cup chocolate chips, 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. Chill cake overnight. Run small
knife around sides of cake to loosen. Release pan sides. Recipe by: :
Woodstock Inn, North Woodstock, NH Posted to MC-Recipe Digest V1 #1050
by Carriej999 <> on Jan 28, 1998

Nutrition (calculated from recipe ingredients)
Calories: 932
Calories From Fat: 517
Total Fat: 59.8g
Cholesterol: 185.9mg
Sodium: 782.7mg
Potassium: 413.3mg
Carbohydrates: 85.2g
Fiber: 6.3g
Sugar: 32.5g
Protein: 20g

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