Almond Joy Cheesecake

Pin on PinterestTweet about this on TwitterShare on FacebookShare on Google+Share on StumbleUponShare on RedditShare on TumblrEmail this to someone

almond joy cheesecake

 

The winter months might not seem like the time for a coconut-y treat, but this recipe has been a Christmas staple at my parents’ house the last few years.  My mother even refused to bake cookies last year, only these.  Instead of exchanging a tray of thumbprint, chocolate chip, gingerbread, snickerdoodle cookies, she gave each of our neighbors a mini Almond Joy Cheesecake.  It is a refreshing taste to and flavor this time of year, when other desserts start to become overdone.

 

WHAT YOU’LL NEED

 

Crust

About 30 Oreo Cookies (or store brand, of course)

1/4 cup of sugar (granulated)

8 teaspoons of melted unsalted butter

 

Filling

16-18 Almond Joy candy bars (the snack sized ones) cut into small chunks

2 pounds of cream cheese (softened)

1 1/2 cups of sugar (granulated)

4 eggs at room temperature

1 tablespoon of almond extract

 

Kitchen Tools/Supplies

1 large spring form pan (or several smaller ones)

Parchment paper

A few large ziplock bags

A rolling pin

A mixer

An extra pan

 

CRUST DIRECTIONS

First, preheat your oven to 350 degrees F.  Then begin to assemble the crust.  You’re going to line the bottom of a spring form pan with parchment paper (the kind or pan that opens up so the cheesecake can be removed very easily).  This will help so it doesn’t stick to the bottom of the pan.  You can make it fit by using the bottom of the pan as a template and tracing a circle on the paper to cut out and stick inside of the pan.

 

Next, place all of your oreo cookies in a ziplock and remove as much air as possible.  Use a rolling pin over the bag to crumble the cookies.  Do this until you have a fine powder.  You can also use a food processor if you’d like.

 

100_1269

 

Mix cookie crumbs with 1/4 cup sugar and 8 tablespoons of butter and stir well.

 

Then, place in pan and press evenly on the bottom and halfway up the sides.

 

Bake this crust for about ten minutes by itself in order to set.

 

100_1267

 

FILLING DIRECTIONS

First, beat your 2lbs of cream cheese and your 1 1/2 cups of sugar together in a large bowl or stand mixer until smooth.

 

100_1273

 

Add 1 tablespoon of almond extract, and mix.

 

100_1276

 

Then, add one egg at a time, using your mixer after each one.

 

100_1286_1

 

Next, spread 1/3 of the filling in the pan over your crust.

 

Then, layer half of your almond joy candy bar pieces evenly over the filling.  Add another 1/3rd of the filing, and repeat with The other half of the candy bar pieces.  Put the final 1/3 of the batter on top.

 

100_1305

 

Place your cheesecake in the middle rack of your oven.  Place another pan with 1 inch of water on the lowest rack of your oven.  This will help keep the cheesecake moist and not dry it out while it is in the oven.  Bake for 70 minutes, or until the middle is set and the edges turn a golden brown color.

 

100_1308

 

Chill the cheesecake completely and use a knife to loosen the edges from the pan before releasing the springs and transferring it to a serving plate.

 

Enjoy!

 

100_1312

Pin on PinterestTweet about this on TwitterShare on FacebookShare on Google+Share on StumbleUponShare on RedditShare on TumblrEmail this to someone

Leave a Reply