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Double Chocolate Almond Cheesecake

 Double Chocolate Almond Cheesecake
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
12-16 ServingsPrep: 25 min. + chilling Bake: 50 min. + chilling

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

  • 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 of 2

Double Chocolate Almond Cheesecake (continued)

Directions (continued)

  • 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.
  • 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.
  • Meanwhile, combine topping ingredients. Gently spread over filling.
  • Sprinkle with reserved crumbs. Bake 10 minutes longer.
  • 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.