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pistachio-coconut-amaretto cheesecake

(2 ratings)
bryluq avatar
Blue Ribbon Recipe by
Gale LuQuette
@bryluq
Abbeville, LA

This a very large, very rich cheesecake. The cream cheese/mascarpone topping is purely optional.

Blue Ribbon Recipe

You really taste the nuts and coconut in every bite of this creamy cheesecake. I'd suggest adding the mascarpone topping. It's delicious!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 +
prep time 30 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For pistachio-coconut-amaretto cheesecake

  • CHEESECAKE CRUST
  • 1 1/2 c
    graham crackers, crushed
  • 1 c
    toasted coconut flakes
  • 1/2 c
    pistachio nuts
  • 1/2 c
    almonds
  • 1 c
    melted butter
  • CHEESECAKE FILLING
  • 1 c
    toasted coconut flakes
  • 1 c
    pistachio nuts
  • 1 c
    almonds
  • 2 lb
    cream cheese
  • 4 lg
    eggs
  • 3/4 c
    granulated sugar
  • 1 15 oz can
    cream of coconut
  • 1 c
    heavy whipping cream
  • 1 tsp
    amaretto or almond extract
  • 1 tsp
    pure vanilla extract
  • CHEESECAKE TOPPING
  • 8 oz pkg
    cream cheese
  • 8 oz pkg
    mascarpone cheese
  • 1/4 c
    granulated sugar
  • 1/4 c
    heavy whipping cream

How To Make pistachio-coconut-amaretto cheesecake

  • 1
    Preheat oven to 325 degrees. Wrap the outside of a 9 inch springform pan with aluminum foil. Spray pan with nonstick coating (I like Baker's Joy).
  • 2
    Process pistachios, almonds and coconut until ground fine. I run the nuts and coconut through a colander to remove any bits of pistachio or almond that are not finely processed. Mix graham cracker crumbs, coconut, pistachios and almonds together and then add melted butter. Put the mixture into well-greased springform pan and work mixture about 1 inch up the side of the pan. Set aside.
  • 3
    Process pistachios, almonds and coconut until fine. Again, I use a colander to remove any bits not finely processed as I think this ruins the creamy texture of the cheesecake. Set aside. Beat the cream cheese and sugar in a large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add the cream of coconut, whipping cream, coconut, pistachios, almonds, vanilla and amaretto (or almond extract) and beat until well blended. Pour filling into crust. I always use a water bath when cooking cheesecake for even cooking and to avoid cracking. Because it's hard to find a pan large enough to water bathe a 9 inch springform that will still fit in a standard oven, I use a large aluminum disposable roasting pan which works great. Bake until puffed and set in center, about 1 hour and 25 minutes NOTE: This is an estimate, you will need to constantly check after the hour and 25 minutes. If you are concerned about burning or overcooking the top of the cheesecake, light place a sheet of aluminum foil over the pan BUT be prepared to extend the cooking time by 20-30 minutes (it's worth it!) Transfer to a wire rack and cool completely, then cover and refrigerate overnight. After refrigerating run a paring knife along the edge of the cheesecake then carefully remove the sides.
  • 4
    Remove the cheesecake from the refrigerator. Pat dry to make sure there is no condensation on the surface of the cheesecake. In a large bowl, beat the cream cheese well then add mascarpone and mix well. Gradually add sugar and heavy cream. Whip until creamy. If too runny, add more cream cheese; if not creamy enough, add more heavy cream. When you have achieved the desired consistency, frost or pipe mixture onto the top of the cheesecake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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