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Chocolate Almond Cheesecake
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Brief Description
Chocolate chip and almond cheesecake baked in a chocolate cookie and almond crust; baked in a springform pan.
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Main Ingredient
cream cheese
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Category: Desserts
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Cuisine: Italian
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Prep Time: 500 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Approximately 635 calories and 45 grams of fat per serving.
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Posted By: cookingmama
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Posted On: Mar 10, 2015
Number of Servings:
Ingredients:
- 1/2 packages - 9 oz. chocolate wafer cookies about 1 cup of crumbs
- 1/4 cups - butter
- 1/4 cups - finely chopped almonds
- 3 tablespoons - firmly packed brown sugar
- 3 packages - 8 oz. cream cheese softened
- 3/4 cups - firmly packed brown sugar
- 3 - eggs
- 3 tablespoons - milk
- 1/2 teaspoons - almond extract
- 1 1/2 cups - semi-sweet chocolate chips melted
- 1 cups - frozen whipped topping thawed
Directions:
Preheat oven to 325 degrees F. Place cookies in a large self-sealing plastic bag, and crush into fine crumbs.
Place butter in small microwave-proof bowl and microwave on High for 45 seconds or until butter is melted. Add the other crust ingredients - the nuts, sugar, and cookie crumbs; mix well.
Press crumb mixture onto the bottom of a springform pan fitted with a flat bottom. Bake for 10 minutes; remove from oven and place on cooling rack.
Meanwhile, place cream cheese in a large mixing bowl; mix with a whisk until soft and creamy. Whisk in sugar until well combined, then add eggs, milk, and almond extract; whisk until combined. Whisk in the melted chocolate, and pour batter over the slightly cooled crust.
Bake at 325 degrees for 35-40 minutes until center is just set. Remove from oven. Cool 20 minutes on a cooling rack. Carefully run sharp knife around edges of cheesecake. Allow to cool to room temperature; cover with foil and refrigerate until thoroughly chilled.
Release side clamp and remove collar from springform pan. Use a fluted tip decorating tip to pipe whipped topping around the outer edges of the cake.
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