Chocolate Almond Cheesecake

Chocolate Almond Cheesecake

Add the crunch of almonds to your cheesecake crust. This rich chocolate cheesecake pairs perfectly with the toasted almonds that fill the crust. Try this twist on the classic dessert with a spoonful of whipped cream on top.

  • PRINT

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.
Ingredients sitting on a table

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