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Chocolate Almond Cheesecake Recipe

Chocolate Almond Cheesecake Recipe photo by Taste of Home

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This cheesecake is easy to make—but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with.—Darlene Brenden, Salem, Oregon

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Chocolate Almond Cheesecake Recipe

Prep: 25 min. + chilling Bake: 50 min. + chilling

Yield: 12-16 Servings

25 50 75

Ingredients

CRUST:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
2 eggs, lightly beaten
TOPPING:
1 cup (8 ounces) sour cream
1/4 teaspoon baking cocoa
2 tablespoons sugar
1/2 teaspoon almond extract

Directions

In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.
Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 315 calories, 19 g fat (11 g saturated fat), 78 mg cholesterol, 215 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Chocolate Almond Cheesecake in Sweet and Scrumptious Chocolate

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Chocolate Almond Cheesecake

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Reviewed on Jul. 09, 2010 by xicota

This recipe does take a bit of prep, but it is worth the effort. Rich and flavorful!

I recommend this to anyone who does not have an almond extract aversion. In fact, I think you could just as easily substitute vanilla for the almond extract, or leave the extract out altogether.

I think it is very rude to give a poor rating to a recipe you haven't tried and don't intend to--especially based solely on personal "preference", and not because the recipe is in any way flawed.

Reviewed on Jul. 08, 2010 by sprockie

Everyone enjoyed this. Almond extract adds just the right flavour .Thanks for sharing.