Chocolate Almond Cheesecake
Details
- Timing
- Timing
- Total:
- Bake:
- 1 Hr. 13 Min.
- Prep:
- 20 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cheesecake
Add the crunch of almonds to your cheesecake crust. This rich chocolate almond cheesecake recipe pairs perfectly with the toasted almonds that fill the crust. Try this twist on the classic dessert with a spoonful of whipped cream on top. This chocolate almond cheesecake recipe is without a doubt worthy of showcasing at any special meal with friends and family. Do you love cheesecake? You’ll love HERSHEY’S chocolate cheesecake and chocolate chip pumpkin cheesecake too!
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 1 hour 13 minutes
- Cool Time
- 3 hours
- Chill Time
- 7 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3 packagescream cheese (8 oz), softened
-
1 1/4 cupssugar
-
1/2 cupdairy sour cream
-
1/3 cup
-
2 Tbspsall-purpose flour
-
3eggs
-
2 tspsalmond extract
-
1 tspvanilla extract
-
2 Tbspssliced almonds (optional)
-
Almond Crumb Crust
-
3/4 cupvanilla wafer crumbs (about 20 wafers, crushed)
-
1/2 cupground blanched almonds
-
3 Tbspssugar
-
3 Tbspsbutter or margarine, melted
-
Almond Whipped Cream
-
1/2 cupcold whipping cream
-
2 Tbspspowdered sugar
-
1/4 tspvanilla extract
-
1/8 tspalmond extract
READY TO MAKE THIS?
Directions
Equipment Needed
Oven
Mixing Bowl
Refrigerator
Bowl
Mixer
Measuring Cups
Wire Rack
9-Inch Springfoam Pan
1
Prepare Almond Crumb Crust
Heat oven to 350°F. Stir together 3/4 cup vanilla wafer crumbs (about 20 wafers, crushed), 1/2 cup ground blanched almonds and 3 tablespoons sugar in small bowl; stir in 3 tablespoons melted butter or margarine. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool slightly.
2
Increase oven temperature to 425°F. Combine cream cheese, sugar, sour cream, cocoa and flour in large bowl; beat on medium speed of mixer until smooth. Add eggs, almond extract and vanilla; beat well. Pour into prepared crust.
3
Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 55 minutes or until center appears set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
4
Refrigerate several hours before serving. Garnish with Almond Whipped Cream and sliced almonds, if desired. Cover; refrigerate leftover cheesecake.
Almond Crumb Crust: Heat oven to 350°F. Stir together 3/4 cup vanilla wafer crumbs (about 20 wafers, crushed), 1/2 cup ground blanched almonds and 3 tablespoons sugar in small bowl; stir in 3 tablespoons melted butter or margarine. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool slightly.
Almond Whipped Cream: Combine 1/2 cup cold whipping cream, 2 tablespoons powdered sugar, 1/4 teaspoon vanilla extract and 1/8 teaspoon almond extract in small bowl; beat until stiff. About 1 cup whipped cream.
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Nutrition FactsServings Per Container 12 servingsServing size 1 slice (127g)Amount per servingCalories430% Daily Value*Total Fat 32g 41%Saturated Fat 17g 85%Trans Fat 1gCholesterol 135mg 45%Sodium 250mg 11%Total Carbohydrates 32g 12%Dietary Fiber 1g 4%Total Sugars 25gIncludes 22g Added Sugar 44%Protein 7gVitamin D 0 0%Calcium 85mg 6%Iron 1mg 6%Potassium 125mg 2%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
