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
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
Reviews
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Absolutely magnificent. Nothing gets wasted with this chocolate delight.
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.
Great recipe by the book
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Made exactly as described but replaced the almond with vanilla. Served with homemade rasp coulis. AMAZING!
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.
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.
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 :)
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.