Chocolate Almond Cheesecake |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This cheesecake is easy to makebut 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 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 |
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.
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