Karen Schwartz Almond Joy Cheesecake

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



  • 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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