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

Reviews for Double Chocolate Almond Cheesecake

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MY REVIEW
johnlkane
Reviewed Mar. 27, 2016

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

MY REVIEW
pajamaangel
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."

MY REVIEW
gene labelle
Reviewed Feb. 28, 2014

"Great recipe by the book"

MY REVIEW
Italy04
Reviewed Jun. 26, 2012

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

MY REVIEW
lyonflying
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."

MY REVIEW
lyonflying
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."

MY REVIEW
AutumnStar033
Reviewed May. 8, 2011

"I have standing orders for this cheesecake, last Christmas I made 6 just for the neighbors, and 6 more for the family to take back to their homes. not sure but I think they liked it :)"

MY REVIEW
polkalady
Reviewed Jul. 28, 2010

"this recipe is easy to prepare. I made this for a retirement party at work and I did not take any home. That was a good sign that the cake was delicious! I will make it again for other luncheons we have."

MY REVIEW
cathyaz
Reviewed Jul. 27, 2010

"This cake was delicious even tho I used vanilla wafers for the crust, ( chocolate wafers , when I finally found them were too pricey, almost $5 pkg.)"

MY REVIEW
lindsmonster
Reviewed Jul. 11, 2010

"Very rich, a little goes a long way. Got high reviews from all our friends."

MY REVIEW
MartinwoodForest
Reviewed Jul. 10, 2010

"Ditto the below comments about rating a recipe you haven't and don't intend to make...that said, I am breaking my own ethic in this matter and giving it 5 stars (even though I've not YET made it) since the pool has already been tainted.

Some additional suggestions to compensate for folks who don't like the taste of almond extract:
1) Use Amoretto liqueur or Maraschino cherry juice instead of the extract.
2) Use coarsely ground almonds and cocoa (plus some extra sugar) for the crust instead of cookies. (When grinding almonds, don’t grind so long that you end up with almond butter!)
3) Make your own "almond extract" by putting raw or toasted almond chunks into cheap vodka and let it infuse in your dark pantry for at least a year. (OK, so you'll have to wait a while before you can use it...). The taste is NOT the same as almond extract, but it IS nice and nutty. Cheap vodka is better than the expensive stuff at breaking out the oils in the nuts—the expensive stuff just preserves them instead of infusing the oils.
DETAILS: Fill a clean, dry wide mouth pint jar with nuts (use a "meat hammer" and a sturdy plastic bag to break nuts into chunks--bruising the nutmeats helps the oils to escape better than just slicing with a knife), then pour the vodka over them to cover nuts. Secure clean, dry lid onto jar. Store in the dark for at least a year. Refrigeration is not necessary as long as no nuts are breaking the surface of the alcohol. Feel free to take it out every month or so to see if there is enough flavor to use. (I waited a year because I didn’t use enough nuts, but it also gives the cheap vodka time to mellow.)"

MY REVIEW
greeneyes17
Reviewed Jul. 10, 2010

"I have not made this yet.. But i also agree you should not .. rate a recipe you have not tried.. also you could try almonds in the crust or just leave out the almond extract .. or you could try vanilla extract or leave out.."

MY REVIEW
Margaret Mary Jannace
Reviewed Jul. 9, 2010

"Chocolate and almonds are a beautiful combination!

Loved it and so did everyone who tried it!
Definitely worth making again and again!"

MY REVIEW
xicota
Reviewed Jul. 9, 2010

"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."

MY REVIEW
sprockie
Reviewed Jul. 8, 2010

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

MY REVIEW
meanmary5
Reviewed Jul. 8, 2010

"If it had ground almonds for flavor or texture...YES, almond extract...NO!!!! I don't like the flavor so that I would not bother making it."

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