Double Chocolate Almond Cheesecake Recipe
Double Chocolate Almond Cheesecake Recipe photo by Taste of Home

Double Chocolate Almond Cheesecake Recipe

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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
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. + chilling
MAKES: 12-16 servings


  • 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
  • 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
  • 1 cup (8 ounces) sour cream
  • 1/4 teaspoon baking cocoa
  • 2 tablespoons sugar
  • 1/2 teaspoon almond extract

Nutritional Facts

1 piece: 315 calories, 19g fat (11g saturated fat), 78mg cholesterol, 215mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 4g protein


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
  5. 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.
Originally published as Chocolate Almond Cheesecake in Sweet and Scrumptious Chocolate 1994

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Reviewed Mar. 27, 2016

"Absolutely magnificent. Nothing gets wasted with this chocolate delight."

Reviewed Dec. 31, 2014

"This is a very rich tasting dessert. I had difficulty cutting through the cookie crust, but I'm not sure if that has to do with having to use gluten free cookies or not. That was my only issue with the recipe."

Reviewed Feb. 28, 2014

"Great recipe by the book"

Reviewed Jun. 26, 2012

"Made exactly as described but replaced the almond with vanilla. Served with homemade rasp coulis. AMAZING!"

Reviewed May. 20, 2011

"About the expensive chocolate wafers, I buy Oreos, unscrew them and scrape out the filling. Lots of recipes call for the whole cookie but I prefer to remove it."

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