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Chocolate Almond Cheesecake

 Chocolate Almond Cheesecake
My family enjoys a good meal, but we all save room for dessert when this cheesecake is part of the menu. Its rich chocolate flavor is so satisfying when we're craving something sweet and creamy. -Jeri Dobrowski, Beach, North Dakota
12 ServingsPrep: 20 min. + chilling Bake: 45 min. + cooling


  • 1-1/4 cups graham cracker crumbs
  • 1-1/2 cups sugar, divided
  • 1/2 cup plus 2 tablespoons baking cocoa, divided
  • 1/4 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1-1/2 teaspoons McCormick® Pure Almond Extract, divided
  • 3 eggs, lightly beaten
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 cup sliced almonds, toasted


  • In a small bowl, combine the cracker crumbs, 1/4 cup sugar, 2
  • tablespoons cocoa and butter. Press onto the bottom of a 9-in.
  • springform pan; chill.
  • In a large bowl, beat the cream cheese, sour cream, and remaining
  • sugar until smooth. Beat in 1 teaspoon extract and remaining cocoa.
  • Add eggs; beat on low speed just until combined.
  • Pour into crust. Bake at 350° for 45-50 minutes or until the
  • center is almost set. Cool on a wire rack for 10 minutes. Carefully
  • run a knife around edge of pan to loosen; cool 1 hour longer.
  • Refrigerate overnight. Remove sides of pan.
  • In a large bowl, beat cream until it begins to thicken. Add

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Chocolate Almond Cheesecake (continued)

Directions (continued)

  • confectioners' sugar and remaining extract; beat until stiff peaks
  • form. Spread evenly over cheesecake. Sprinkle with almonds. Store in
  • refrigerator. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 397 calories, 25 g fat (14 g saturated fat), 125 mg cholesterol, 181 mg sodium, 39 g carbohydrate, 1 g fiber, 6 g protein.