Double Chocolate Almond Cheesecake Recipe

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

Double Chocolate Almond Cheesecake Recipe
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TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. + chilling

MAKES: 12-16 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 (8 ounces) sour cream
    8 ounces semisweet chocolate, melted and cooled
    1/2 teaspoon almond extract
    2 eggs, lightly beaten

    TOPPING:
    1 cup (8 ounces) sour cream
    1/4 teaspoon baking cocoa
    2 tablespoons sugar
    1/2 teaspoon almond extract

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Directions

1. 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.
2. 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.
3. 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.
4. Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
5. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12-16 servings.

Nutritional Facts

1 piece: 315 calories, 19g fat (11g saturated fat), 78mg cholesterol, 215mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 4g protein.


Courtesy: Taste of Home