Chocolate-Almond Cheesecake

recipe
This decadent chocolate cheesecake recipe has a chocolate crumb crust and a creamy chocolate filling, and is topped with melted chocolate and almonds.
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Yield:

Makes 12 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 29 Minutes
Cook: 1 Hour, 25 Minutes
Other: 9 Hours

Ingredients

1 1/2 cups chocolate wafer crumbs
3 tablespoons sugar
1/3 cup butter, melted
1/4 cup finely chopped almonds
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
4 large eggs
2 cups (12-ounce package) semisweet chocolate morsels, melted
1 teaspoon almond extract
3/4 cup sour cream
2 cups (12-ounce package) semisweet chocolate morsels
2 tablespoons shortening
Garnish: slivered almonds

Preparation

Combine first 4 ingredients in a medium bowl; firmly press crumb mixture evenly into bottom and up sides of a lightly greased 9-inch springform pan. Bake at 350° for 10 minutes. Remove from oven; set aside.

Beat cream cheese at high speed with an electric mixer until creamy; gradually add 3/4 cup sugar and flour, mixing well. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate and almond extract; beat until well blended. Stir in sour cream, blending well. Pour into prepared crust.

Bake at 350° for 15 minutes. Reduce temperature to 225°; bake 1 hour or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour. Remove from oven; cool to room temperature on a wire rack. Cover and chill at least 8 hours. Run a knife around edge of pan, and release sides.

Place chocolate morsels and shortening in top of a double boiler; place over simmering water, and cook until chocolate melts, stirring often. Spoon glaze over cheesecake. Garnish, if desired. Store in refrigerator.

Tip: Dip knife into hot water for easier cutting.

Note:

Barbara Neri, Syracuse, New York,

Southern Living Cook-Off Cookbook

July 2004
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