Chocolate Almond 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.
Ingredients
3 packages
cream cheese (8 oz), softened
1 1/4 cups
sugar
1/2 cup
dairy sour cream
1/3 cup
HERSHEY'S Cocoa
2 Tbsps
all-purpose flour
3
eggs
2 tsps
almond extract
1 tsp
vanilla extract
2 Tbsps
sliced almonds (optional)
Almond Crumb Crust
3/4 cup
vanilla wafer crumbs (about 20 wafers, crushed)
1/2 cup
ground blanched almonds
3 Tbsps
sugar
3 Tbsps
butter or margarine, melted
Almond Whipped Cream
1/2 cup
cold whipping cream
2 Tbsps
powdered sugar
1/4 tsp
vanilla extract
1/8 tsp
almond extract
Directions
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.
4Refrigerate 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.
