Almond Joy Mini Cheesecakes
3/4 cup graham cracker crumbs
3/4 cup sweetened flaked coconut, toasted
1/4 cup sliced almonds, toasted
2 Tablespoons sugar
1/2 stick (4 Tablespoons) unsalted butter, melted
2 (8-ounce) packages cream cheese, room temperature
1/2 cup sugar
2 large eggs
1/2 cup sweetened flaked coconut, toasted
1/2 Tablespoon coconut extract
1/2 cup sliced almonds, toasted
1/2 cup semisweet chocolate chips
1/4 cup plus 2 Tablespoons heavy cream
1 and 1/2 teaspoons vanilla extract
(This recipe can be made in a mini cheesecake pan or in a muffin pan with or without papers. I made mine in a mini cheesecake pan and a muffin pan with papers.)
Preheat oven to 350-degrees F.
In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb. With the machine running, slowly add the melted butter and pulse until it resembles moist sand.
Divide the crumb mixture into the holes of your mini cheesecake pan (or muffin cups) then press evenly onto bottom of each hole of the pan. Bake crust in middle of oven for about 5 minutes and cool in a pan on a rack.
Reduce oven heat to 325-degrees.
In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add the coconut extract.
Stop the mixer, and gently fold in the toasted almonds and coconut with a spatula until well combined.
Transfer the filling to the cooled crust and bake for about 25 to 30 minutes (until the crust is puffy and lightly browned.
Remove cheesecake from the oven and let cool completely on a wire rack.
Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth. Remove the pan from the heat and let cool to room temperature (about 10 minutes). Pour glaze over the cheesecakes (which are still in the pan) and spread evenly.
Chill the cheesecakes overnight in the pan or until firm and set.
When ready to serve, run a knife around the perimeter of the pan to loosen each cake. Carefully remove cakes from the pan.
Recipe Source: The Curvy Carrot
Mini Cheesecake Source: Pure and Yummy