Coconut Almond Chocolate Chip Cheesecake Food

CHOCOLATE-GLAZED COCONUT ALMOND CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. Reduce oven temperature to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., For glaze, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally., Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour or until set. Top with toasted coconut and almonds if desired.

CHOCOLATE CHIP, COCONUT ALMOND MUFFINS

Steps:

• Combine the flour, sugar, baking powder, and salt in a large bowl.
• In a separate bowl mix sour cream, melted butter, extract and egg until smooth.
• Mix into dry ingredients.
• Fold in chocolate chips and coconut.
• Grease a muffin pan and sprinkle with flour to keep muffins from sticking. Tap out excess flour and fill muffin pan 2/3s of the way full will muffin batter.
• Sprinkle with almonds and bake at 375°F for 18-20 minutes or until toothpick comes out clean.
• Serve while still warm and enjoy!

CHOCOLATE ALMOND CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in butter.
• Press onto the bottom and 1 3/4 inches up the sides of a greased 9 inch springform pan.
• Cover and refrigerate for 1 hour.
• In a small saucepan, soften gelatin in milk; let stand for 5 minutes.
• Cook and stir over medium heat until gelatin is dissolved.
• Cool to room temperature, about 6 minutes.
• In a large mixing bowl, beat the cream cheese, sour cream and almonds extract until smooth.
• Beat in melted chocolate and gelatin mixture.
• Fold in whipped cream.
• Spoon into crust.
• Cover and chill for 6 hours or overnight.
• Just before serving, run a knife around edge of pan to loosen.
• Remove sides of pan.
• Garnish with chocolate kisses, almonds and additional whipped cream.
• Refrigerate leftovers.

CHOCOLATE CHIP-COCONUT CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• In a small bowl, beat cream cheese, sugar, and egg until smooth.
• If using coconut stir inches.
• Remove half of the dough from wrapper.
• Press half of the dough into bottom of an ungreased 9 or 8 inch square pan.
• Spread cream cheese mixture over dough.
• Crumble and sprinkle remaining half of cookie dough over cream cheese mixture.
• Bake at 350°F for 35-40 minutes or until golden brown and firm to the touch.
• Cool 30 minutes.
• Refrigerate at least 1 hour until chilled.
• Cut into bars and serve chilled.