Chocolate Coconut Almond Cheesecake

For Father’s Day, my father said he wanted cheesecake. Flipping through my very favorite cheesecake book, I Love Cheesecake by Mary Crownover, I found what I had to make for him. Chocolate Coconut Almond Cheesecake. Essentially, it’s an Almond Joy cheesecake. This I knew he would love. His aunt used to make him a cake very similar to this every year for his birthday. I actually found her recipe for that cake the other day, but I’ll save that one for another day.

Before I go any further, I want to emphasize how good this cookbook is. No, there aren’t many pictures, as some like to have in their cookbook, but I have yet to make a recipe from this book that didn’t work perfectly. So, do yourself a favor. If you like cheesecakes, buy this book.

The original recipe is for a 9-inch pan, but I used a 10-inch and it was fine. I did add a few more cookies and some extra butter for the crust.

The cheesecake turned out beautifully, without a crack in sight. It did, indeed, taste very much like an Almond Joy candy bar. The consistency was wonderful – very creamy. The topping was rich and complemented the cheesecake nicely.

Chocolate Coconut Almond Cheesecake

Yield: 12-16 servings

Chocolate Coconut Almond Cheesecake


    For the crust:
  • 18 Oreos, crushed
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons toasted almonds
  • For the filling:
  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 tablespoons corn starch
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 cup cream of coconut
  • 2 teaspoons vanilla extract
  • 1 & 1/4 teaspoons almond extract
  • 2/3 cup flaked or freshly grated coconut
  • 1/2 cup chopped toasted almonds
  • For the topping:
  • 6 ounces (1 cup) milk chocolate or semisweet chocolate chips
  • 1/2 cup sour cream
  • 2 tablespoons confectioners' sugar
  • flaked or freshly grated coconut, for garnish
  • chopped toasted almonds, for garnish


To make the crust:

Preheat oven to 350°. Grease a 9-inch springform pan.

Mix together crushed Oreos and melted butter. Press mixture into bottom of prepared pan.

To make the filling:

Using an electric mixer on medium speed, beat cream cheese, sugar, and corn starch until well-blended. Add eggs and egg yolk, one at a time, mixing well after each addition. Stir in coconut milk, vanilla, and almond extract. Stir in coconut and almonds.

Pour filling onto crust. If necessary tilt pan gently or use a spatula to spread evenly.

Bake for 15 minutes.

Reduce oven temperature to 200°. Bake for 2 hours or until cheesecake is set.

Run a thin knife around the edges of the pan. Turn off the oven and return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.

Then, remove cheesecake from oven, cover cheesecake, and chill overnight.

To make the topping:

Combine chocolate chips, sour cream, and confectioners' sugar in a medium saucepan. Melt over low heat, stirring constantly. Once mixture is melted and smooth, spread over chilled cheesecake. Garnish with coconut and chopped almonds.

Chill cheesecake until ready to serve.


Recipe adapted from I Love Cheesecake.

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  1. Nan August 29, 2006 Reply

    This cheesecake is so good! Jennifer made it for Father’s Day for our Dad, and he absolutely loved it!

  2. Dena July 23, 2007 Reply

    Can anyone suggest a recipe for Root Beer cheesecake? My husband turns 30 this week and has been dropping some serious hints that this is the dessert he’d like me to make for him.


  3. susan December 7, 2007 Reply

    dear dena, my husband also was so eager for a root beer cheesecake, and i finally found one on the internet for ROOT BEER FLOAT CHEESECAKE…it’s on the internet and absolutely incredibly delicious! Try it, and let me know, Susan.

    incredibly deliciously! Try it! Your hubby will love it…let me know, Susan.

  4. susan December 7, 2007 Reply

    the root beer float cheesecake is fantastic…my husband loves it and yours will too! let me know…good luck, susan.

  5. Donna Berg March 7, 2009 Reply

    The recipe for chocolate coconut almond cheesecake does’t mention baking the oreo crust or placing the cheesecake in a water bath. Since these are common prectice it would be best to mention omitting these so it doesn’t leave one guessing. I am baking mine now and hope it turns out. I did bake the crust for about 9 minutes at 350 but did not place pan in hot water!

  6. Chandana June 13, 2013 Reply


    Would it be possible to get the recipe with the ingredients listed out in the traditional way?


  7. jennifer June 16, 2013 Reply

    Hi, Chandana

    I’m transitioning all my older recipes to the new format, but I hadn’t gotten to this one yet. I’ve just updated it for you. Enjoy!

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