Best 3 Almond Joy Cheesecake Bars Recipes
Indulge in a delightful combination of flavors with Almond Joy Cheesecake Bars, a delectable treat inspired by the classic candy bar. These irresistible bars feature a creamy cheesecake filling swirled with shredded coconut and chopped almonds, all nestled on a graham cracker crust. Topped with a rich chocolate ganache, these bars are a symphony of textures and flavors that will tantalize your taste buds. This recipe also includes variations to cater to different dietary preferences, such as a gluten-free crust option and a vegan cheesecake filling alternative. Whether you're a fan of Almond Joy candy bars or simply seeking a decadent dessert experience, these Almond Joy Cheesecake Bars are sure to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND CHEESECAKE BARS
This recipe for almond bars with cream cheese is from my sister-in-law. I've brought the bars to many functions, and everyone always asks for the recipe. -Mary Couser, Maple Plain, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.
Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 68mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
ALMOND JOY CHEESECAKE
I took this recipe from a Bon Appetit recipe. I like to bake cheesecakes at a lower temperature than most recipes call for--so I lower the baking temperature, use a water bath for moisture and let the cheesecake cool more slowly in the cooling oven. You get less cracks and the texture is creamier and smoother.
Provided by ORBaker
Categories Cheesecake
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- For crust: Preheat oven to 350°F.
- Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
- Add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
- Press crust mixture over bottom and 2 inches up sides of prepared pan.
- Bake until set, about 10 minutes.
- Lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
- Using an electric mixer, beat cream cheese, sugar and extract in a large bowl to blend.
- Beat in cream of coconut, shredded coconut and flour.
- Add eggs 1 at a time, beating until just combined.
- Pour filling into crust.
- Bake in a water bath until center is almost set, about 1 hour 15 minutes.
- Turn oven off and let cheesecake cool slowly in the oven for another 30 minutes.
- Transfer to a rack and cool for at least 30 minutes.
- Cover and chill overnight.
- For topping: Bring cream and corn syrup to simmer in medium saucepan.
- Remove from heat.
- Add chocolate chips; whisk until smooth.
- Cool to room temperature.
- Pour topping over cake.
- Sprinkle top with almonds and coconut.
- Chill until topping is set, about 2 hours.
- (Can be made 2 days ahead; covered tightly and refrigerated or it can be frozen for up to 2 weeks)
Nutrition Facts : Calories 797, Fat 57.5, SaturatedFat 32.8, Cholesterol 171.7, Sodium 356.8, Carbohydrate 66.4, Fiber 3.4, Sugar 51.9, Protein 11.3
ALMOND JOY CHEESECAKE
Categories Cake Mixer Chocolate Nut Dessert Bake Christmas Thanksgiving Valentine's Day Kid-Friendly Mother's Day Graduation Father's Day Cream Cheese Coconut Almond Anniversary Family Reunion Shower Chill Party Potluck Bon Appétit Small Plates
Yield Makes 10-12 servings
Number Of Ingredients 17
Steps:
- For crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. FInely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
- For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
- For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
- Run small knife around sides of cake to loosen. Release pan sides.
Tips:
- Use a high-quality cream cheese for a smooth and creamy cheesecake filling.
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help to prevent lumps.
- Do not overbeat the cheesecake filling. Overbeating can cause the cheesecake to become dense and crumbly.
- Use a springform pan to make the cheesecake. This will make it easy to remove the cheesecake from the pan once it has cooled.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly.
- To make the chocolate ganache, use a high-quality dark chocolate. This will give the ganache a rich and decadent flavor.
- Make sure the chocolate and cream are heated slowly and gently. This will help to prevent the chocolate from seizing.
- Allow the ganache to cool slightly before pouring it over the cheesecake. This will help to prevent the ganache from melting the cheesecake.
- To make the coconut topping, use shredded coconut that is unsweetened. This will help to prevent the topping from being too sweet.
- Toast the coconut in a pan over medium heat until it is golden brown. This will give the coconut a nutty flavor.
- Allow the coconut topping to cool completely before sprinkling it over the cheesecake.
Conclusion:
Almond Joy Cheesecake Bars are a delicious and decadent dessert that is perfect for any occasion. They are made with a creamy cheesecake filling, a chocolate ganache, and a coconut topping. These cheesecake bars are sure to be a hit with everyone who tries them.
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