When Karen Schwartz gets the chance to make up a yummy dessert for guests, she gravitates towards making her Almond Joy Cheesecake! A crowd pleaser every time! Serves 10-12
INGREDIENTS
- 1 ½ cup chocolate cookie crumbs (28-30 cookies)
- 3T sugar
- ¼ cup butter melted
- 4-8 oz cream cheese bars
- 3 large eggs
- 1 cup sugar
- 14 ounces flaked coconut
- 11.5 ounce pkg milk chocolate chips
- 1 tsp vanilla
- ½ cup slivered almonds, toasted
- ½ cup semi-sweet chocolate chips
1. Stir together the cookie crumbs, sugar, and butter; press into the bottom of 10” springform pan. Bake at 350 for 8 minutes
2. Beat cream cheese, eggs and sugar at medium speed until fluffy. Stir in coconut, milk chocolate chips and vanilla. Pour into the prepared crust. Bake at 350 for 1 hour. Cool on wire rack.
3. Place semi sweet chips in plastic bag; seal, submerge bag in warm water until the morsels melt. Snip a TINY hole in the corner of bag and drizzle chocolate over cheesecake. Garnish with toasted chopped almonds.
4. Cover and chill 8 hours; store in refrigerator up to 5 days
Learn more about Karen Schwartz Here
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