Chocolate Almond Cheesecake Recipe

5 3 3
Chocolate Almond Cheesecake Recipe
Chocolate Almond Cheesecake Recipe photo by Taste of Home
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Chocolate Almond Cheesecake Recipe

Read Reviews
5 3 3
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My family enjoys a good meal, but we all save room for dessert when this cheesecake is part of the menu. Its rich chocolate flavor is so satisfying when we're craving something sweet and creamy. -Jeri Dobrowski, Beach, North Dakota
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 45 min. + cooling

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1-1/2 cups sugar, divided
  • 1/2 cup plus 2 tablespoons baking cocoa, divided
  • 1/4 cup butter or margarine, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 3 eggs
  • 1-1/2 teaspoons almond extract, divided
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1/4 cup sliced almonds, toasted

Directions

Combine crumbs, 1/4 cup sugar, 2 tablespoons cocoa and butter; mix well. Press into the bottom of a 9-in. springform pan; chill.
In a mixing bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of extract and remaining cocoa. Pour into crust. Bake at 350° for 45-50 minutes or until the center is almost completely set. Cool completely. Refrigerate at least 8 hours.
In a mixing bowl, whip cream until it mounds slightly. Add confectioners' sugar and remaining extract; continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator. Yield: 12 servings.
Originally published as Chocolate Almond Cheesecake in Taste of Home June/July 1995, p31

Nutritional Facts

1 slice: 397 calories, 25g fat (14g saturated fat), 125mg cholesterol, 181mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 6g protein.

  • 1-1/4 cups graham cracker crumbs
  • 1-1/2 cups sugar, divided
  • 1/2 cup plus 2 tablespoons baking cocoa, divided
  • 1/4 cup butter or margarine, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 3 eggs
  • 1-1/2 teaspoons almond extract, divided
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1/4 cup sliced almonds, toasted
  1. Combine crumbs, 1/4 cup sugar, 2 tablespoons cocoa and butter; mix well. Press into the bottom of a 9-in. springform pan; chill.
  2. In a mixing bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of extract and remaining cocoa. Pour into crust. Bake at 350° for 45-50 minutes or until the center is almost completely set. Cool completely. Refrigerate at least 8 hours.
  3. In a mixing bowl, whip cream until it mounds slightly. Add confectioners' sugar and remaining extract; continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator. Yield: 12 servings.
Originally published as Chocolate Almond Cheesecake in Taste of Home June/July 1995, p31

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Reviews forChocolate Almond Cheesecake

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doreensanzone User ID: 1270959 238179
Reviewed Nov. 26, 2015

"Perennial holiday dessert for our family. Pretty as a picture, and tastes as good as it looks. Very easy to make too. Highly recommend!"

MY REVIEW
rena 55 User ID: 1935799 228212
Reviewed Jun. 19, 2015

"Cheesecake is the way to finish any meal! This recipe is tasty. I've changed the crust by leaving out the chocolate or using vanilla wafers for the crust."

MY REVIEW
artzeme User ID: 256236 223729
Reviewed Mar. 28, 2015

"My family's favorite dessert recipe of all time!!"

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