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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
  • Total Time
    Prep: 25 min. + chilling Bake: 50 min. + chilling
  • Makes
    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 sour cream
  • 8 ounces semisweet chocolate, melted and cooled
  • 1/2 teaspoon almond extract
  • 2 large eggs, room temperature, lightly beaten
  • TOPPING:
  • 1 cup sour cream
  • 1/4 teaspoon baking cocoa
  • 2 tablespoons sugar
  • 1/2 teaspoon almond extract
  • Sliced almonds, toasted, optional

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.
  • 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. 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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Reviews

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Average Rating:
  • JeanDaddy
    Jan 7, 2021

    No comment left

  • johnlkane
    Mar 27, 2016

    Absolutely magnificent. Nothing gets wasted with this chocolate delight.

  • pajamaangel
    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.

  • gene labelle
    Feb 28, 2014

    Great recipe by the book

  • saralyn_06
    Jan 22, 2013

    No comment left

  • Italy04
    Jun 26, 2012

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

  • lyonflying
    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.

  • lyonflying
    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.

  • AutumnStar033
    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 :)

  • polkalady
    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.