Ever wish that you could turn your favorite candy bar into a perfect dessert? I do! My favorite is Almond Joy. This Almond Joy Cheesecake is the perfect version of that candy bar and perfect to serve on Valentine’s day! I am sharing this cheesecake recipe with you today.
I love getting inspired by everything around me. Remember my Layered Creme Brulee Cheesecake? That was one of the best cheesecakes that I’ve ever made and it was an inspiration cheesecake as well. This time I was inspired by the International Delight coffee creamer. When I saw that they had Almond Joy creamer, I just had to make a cheesecake with it. I have a special weakness for Almond Joy.
Almond Joy Cheesecake Recipe
Easy cheesecake with all the flavors of almond joy candy like coconut, chocolate, and almonds.
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Servings: 10
Calories: 415kcal
Ingredients
- For Crust:
- 1 1/2 cups finely crushed graham crackers
- 1/4 cup dark brown sugar
- 5 tbs unsalted butter melted
- 1 tsp vanilla extract
- For Cheesecake:
- 3 8- oz cream cheese packs
- 2/3 cup Almond Joy Creamer
- 2 tbs sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tbs corn starch
- 1/2 cup white granulated sugar
- For Topping:
- 1 cup shredded sweetened coconut
- 1 1/2 tbs sweet condensed milk
- 1/2 cup sliced almonds
- Chocolate syrup
Instructions
- ~ Grease a 9-inch spring form, set aside. Preheat the oven to 325.
- For crust: Crush the graham crackers in the food processor or use the crumbs. Mix in the sugar, melted butter and vanilla. Stir very well. Press graham crackers into the pan, evenly, all over the bottom and about half way up the side.
- Cheesecake:
- Start beating the cream cheese with a mixer until smooth, about 2 minutes.
- Add the vanilla extract, sour cream, and International Delight Almond Joy Creamer.
- Add the eggs, one at the time, beating after each addition.
- Add sugar and corn starch. Make sure that all ingredients are well combined.
- Pour the cheesecake batter into the pan with crust. Bake for 45 minutes.
- Mix coconut flakes with sweet condensed milk. Spread the coconut over the cheesecake. Spread the almonds over the coconut. Bake fore another 10-13 minutes.
- Let the cheesecake cool for about 20 minutes. Using a butter knife, separate the cheesecake from the sides if necessary. Carefully undo the spring form and take off the side. Cool completely before serving and drizzling with chocolate syrup.
Nutrition
Calories: 415kcal | Carbohydrates: 34g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 214mg | Potassium: 206mg | Fiber: 3g | Sugar: 23g | Vitamin A: 721IU | Vitamin C: 0.4mg | Calcium: 95mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles
Bonnie and Trish @ Uncommon says
Whoo hoo! It looks amazing and Almond Joy is one of my favorite candy bars!! Thanks for sharing with us at Monday Funday!
Christi says
I am a huge Almond Joy fan and this looks amazing! Thanks for sharing!
Vicky @ Mess For Less says
This looks great. Nice use of the product! Just pinned this!
Winnie says
I LOVE Cheesecakes and this one looks GREAT !!
I wish I could have slice right now
Diana - FreeStyleMama says
It looks divine!
Leisa B says
YUM! Great idea using the creamer–thanks for the inspiration! 🙂
Larissa@Just Another Day in Paradise says
This looks DELIGHTFUL…hahah get it International Delight…sorry I just had to. It really does look super yummy!
Lyuba @ Will Cook For Smiles says
Yes, I wouldn’t be able to resist either 😉 Thank you!
Carla says
Looking so good!
Shauna {The Best Blog Recipes} says
Hi Lyuba, just saw your Almond Joy Cheesecake recipe over at Ladybird Ln’s link party and thought I’d come over and check it out 🙂
I’d love for you to link up to my new weekend link party @The Weekend re-Treat too!
Hope to see you there!
Liz says
I can ‘Whoo-Hoo’ for sure about this cheesecake! Love the flavor, but I haven’t tried to creamer yet! Can’t wait to hunt it done 🙂
{Steph} says
Delish!
Dorothy @ Crazy for Crust says
OMG YES. Almond Joy is one of my favorites! I love that creamer!