Taste of Home
Double Chocolate Almond Cheesecake
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. + chilling
YIELD: 16 servings.
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
Ingredients
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CRUST:
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1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
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1/4 cup sugar
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1/4 teaspoon ground cinnamon
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1/4 cup butter, melted
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FILLING:
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2 packages (8 ounces each) cream cheese, softened
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1 cup sugar
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1 cup sour cream
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8 ounces semisweet chocolate, melted and cooled
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1/2 teaspoon almond extract
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2 large eggs, room temperature, lightly beaten
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TOPPING:
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1 cup sour cream
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1/4 teaspoon baking cocoa
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2 tablespoons sugar
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1/2 teaspoon almond extract
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Sliced almonds, toasted, optional
Directions
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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 side of a 9-in. springform pan. Chill.
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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.
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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.
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4.
Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
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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. Garnish with sliced, toasted almonds if desired.
Nutrition Facts
1 piece: 315 calories, 19g fat (11g saturated fat), 78mg cholesterol, 215mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 4g protein.
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