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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling. Ingredients:
1-1/4 cups graham cracker crumbs (about 20 squares) |
1/2 cup sugar |
1/4 cup baking cocoa |
6 tablespoons butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
3 eggs, lightly beaten |
1 cup (6 ounces) semisweet chocolate chips, melted |
1 teaspoon almond extract |
1/2 teaspoon vanilla extract |
topping: |
1/4 cup semisweet chocolate chips |
1/3 cup heavy whipping cream |
1 tablespoon honey |
Directions:
1. In a large bowl, combine the cracker crumbs, sugar and cocoa; stir in butter until crumbly. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside.
2. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.
3. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
4. In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Yield: 12 servings.
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