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a cinnamon cheesecake topped with golden toasted coconut and almond slivers, one slice on a plate, in a wide horizontal shot on a light wooden table, natural light, shallow depth of field, landscape orientation

Coconut Almond Cinnamon Roll Cheesecake

Cinnamon cheesecake with toasted coconut and crunchy almond toppings.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 1/2 tsp almond extract
  • 1 tbsp cinnamon
  • 1/3 cup brown sugar
  • 1/2 cup shredded coconut toasted
  • 1/2 cup sliced almonds toasted

Method
 

  1. Preheat the oven to 325°F and press the buttered graham crumbs into a springform pan.
  2. Beat the cream cheese and sugar smooth, then add the eggs and almond extract.
  3. Swirl the cinnamon and brown sugar through the batter and pour into the crust.
  4. Bake 60 minutes until just set, then cool completely.
  5. Chill overnight until firm.
  6. Shower the top with toasted coconut and almonds just before serving.

Notes

Toast the coconut and almonds together until fragrant and golden.