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Chocolate Almond Cheesecake

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SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories420
Calories from Fat290
Total Fat32 g49% DV
Saturated Fat17 g85% DV
Trans Fat1 g
Cholesterol145 mg48% DV
Sodium250 mg10% DV
Total Carbohydrates29 g10% DV
Dietary Fiber1.0 g4% DV
Sugars23 g
Protein7 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron8% DV
  Amount Per Serving % DV *
Calories420
Calories from Fat290
Total Fat32 g49% DV
Saturated Fat17 g85% DV
Trans Fat1 g
Cholesterol145 mg48% DV
Sodium250 mg10% DV
Total Carbohydrates29 g10% DV
Dietary Fiber1.0 g4% DV
Sugars23 g
Protein7 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron8% DV
  • ALMOND CRUMB CRUST (recipe follows)
  • 3 packages cream cheese (8 oz. each) , softened
  • 1-1/4 cups sugar
  • 1/2 cup dairy sour cream
  • 1/3 cup HERSHEY'S Cocoa
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • ALMOND WHIPPED CREAM (recipe follows)
  • 2 tablespoons sliced almonds (optional)

Directions

  • 1. Prepare ALMOND CRUMB CRUST.
  • 2. Increase oven temperature to 425°F. Combine cream cheese, sugar, sour cream, cocoa and flour in large bowl; beat on medium speed of mixer until smooth. Add eggs, almond extract and vanilla; beat well. Pour into prepared crust.
  • 3. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 55 minutes or until center appears set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
  • 4. Refrigerate several hours before serving. Garnish with ALMOND WHIPPED CREAM and sliced almonds, if desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • ALMOND CRUMB CRUST: Heat oven to 350°F. Stir together 3/4 cup vanilla wafer crumbs (about 20 wafers, crushed), 1/2 cup ground blanched almonds and 3 tablespoons sugar in small bowl; stir in 3 tablespoons melted butter or margarine. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool slightly.
  • ALMOND WHIPPED CREAM: Combine 1/2 cup cold whipping cream, 2 tablespoons powdered sugar, 1/4 teaspoon vanilla extract and 1/8 teaspoon almond extract in small bowl; beat until stiff. About 1 cup whipped cream.

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