Description
Indulge in Almond Joy Cheesecake Bars A decadent dessert featuring a creamy coconut cheesecake filling crunchy almond topping and rich chocolate drizzle Get the easy recipe now
Ingredients
- For the Crust:
- Chocolate Graham Crackers
- Melted Butter
- Sugar
- For the Cheesecake Filling:
- Cream Cheese
- Sugar
- Eggs
- Vanilla Extract
- Coconut Extract
- Shredded Coconut
- For the Topping:
- Semi-Sweet Chocolate Chips
- Coconut Oil
- Almonds
- Shredded Coconut
Instructions
- Preparing the Crust:
- Crush the Graham Crackers: In a food processor, pulse the chocolate graham crackers until they are finely ground. You can also crush them in a resealable bag using a rolling pin.
- Combine Ingredients: In a medium bowl, mix together the crushed graham crackers, melted butter, and sugar until well combined.
- Press into Pan: Press the mixture firmly into the bottom of a 9×13 inch baking pan lined with parchment paper. This will make it easier to lift the bars out later.
- Bake: Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let it cool completely.
- Making the Cheesecake Filling:
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar: Gradually add the sugar and continue beating until well combined.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
- Add Extracts: Stir in the vanilla extract and coconut extract.
- Fold in Coconut: Gently fold in the shredded coconut.
- Pour over Crust: Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Cool Gradually: Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for an hour. This helps prevent cracking.
- Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Creating the Topping:
- Melt Chocolate: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the semi-sweet chocolate chips with the coconut oil, stirring until smooth.
- Spread Chocolate: Spread the melted chocolate evenly over the chilled cheesecake.
- Sprinkle Toppings: Sprinkle the toasted almonds and shredded coconut over the chocolate.
- Chill Again: Return the cheesecake to the refrigerator for at least 30 minutes to allow the chocolate to set.
Notes
Want to make sure your Almond Joy Cheesecake Bars turn out perfectly every time? Here are a few tips and tricks to keep in mind:
- Use Room Temperature Ingredients: Softened cream cheese and room temperature eggs are essential for a smooth and creamy cheesecake.
- Don’t Overmix: Overmixing the cheesecake batter can incorporate too much air, causing it to puff up and then crack when it cools.
- Bake Low and Slow: Baking the cheesecake at a lower temperature for a longer time helps prevent cracking.
- Cool Gradually: Cooling the cheesecake slowly in the oven and then in the refrigerator helps prevent cracking.
- Toast the Almonds: Toasting the almonds before adding them to the topping enhances their flavor and adds a nice crunch.
- Use High-Quality Chocolate: The better the chocolate, the better the topping will taste.
- Line the Pan with Parchment Paper: This makes it easy to lift the cheesecake bars out of the pan for clean and neat slices.
- hours: 4
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
Keywords: Almond Joy, Cheesecake, Bars, Dessert, Coconut, Almonds, Chocolate