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Double Chocolate Almond Cheesecake Recipe

Double Chocolate Almond Cheesecake Recipe

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 YIELD:12-16 servings

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

  • 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.

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.