Toasted Coconut Almond and Caramel Cheesecake
Indulge in the decadent delight of Toasted Coconut Almond and Caramel Cheesecake, a dessert masterpiece that marries rich flavors with luxurious textures. This creamy cheesecake starts with a buttery graham cracker and ground almond crust, baked to golden perfection for a nutty crunch. The velvety filling combines tangy cream cheese, luscious caramel sauce, and a hint of vanilla for a flavor profile that's both sweet and sophisticated. Topped with a crisp layer of toasted coconut and almonds, and finished with a drizzle of caramel, each bite delivers a harmonious blend of creamy, crunchy, and caramelized goodness. Ideal for dinner parties or special occasions, this stunning cheesecake is sure to impress! Keywords: toasted coconut, caramel cheesecake, almond crust, creamy dessert, indulgent recipes.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Ground almonds
- 2 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 3 Large eggs
- 0.5 cup Heavy cream
- 0.75 cup Caramel sauce
- 0.75 cup Sweetened shredded coconut
- 0.5 cup Sliced almonds (toasted)
- 0.25 cup Additional caramel sauce (for topping)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, ground almonds, granulated sugar, and melted butter. Mix until fully combined and press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then set aside to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with a hand or stand mixer on medium speed until smooth and creamy.
Add the vanilla extract and mix again. Then, beat in the eggs one at a time, mixing just until incorporated.
Pour in the heavy cream and caramel sauce and mix on low speed until the filling is smooth and well blended.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the countertop to release any excess air bubbles.
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
Once cooled, transfer the cheesecake to the refrigerator to chill for at least 4 hours, preferably overnight.
Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Remove from the heat and let cool.
Once the cheesecake is chilled, remove it from the springform pan and place it on a serving plate. Sprinkle the toasted coconut and toasted sliced almonds over the top.
Drizzle the additional caramel sauce over the coconut and almonds, letting it drip down the sides for a decorative finish.
Slice and serve your toasted coconut almond and caramel cheesecake. Enjoy!
Nutrition Facts
Calories |
7035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.2 g | 608% | |
| Saturated Fat | 249.1 g | 1246% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1670 mg | 557% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 636.6 g | 231% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 480.2 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1306 mg | 100% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2243 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
