Advertisement
  • PRIVACY POLICY
  • eStore
  • Promotions
    • Something's Always Happening at Hershey!

    • Don't miss out on all of the exciting sweepstakes, contests, seasonal celebrations and special offers available right now throughout the HERSHEY'S universe. There's always a promotion in motion. To find out about the latest, please visit our individual product websites for more details.

    • Current Promotions

  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »
Home > Recipes > Chocolate Almond Cheesecake

Chocolate Almond Cheesecake Recipe

Chocolate Almond Cheesecake
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S Cocoa x
Please wait..Loading
Prep Time:
20 Minutes
Skill Level:
Intermediate

Everybody's Rating:

Close X

Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • ALMOND CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, 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)
  • 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. 10 to 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.

Facebook Comments

HERSHEY'S Kitchens Reviews

Rate and Review

There aren’t any reviews for this Recipe yet. Be the first to write a review.

Become a Member

Become a Member

  • - Write reviews
  • - Save your favorite recipes
  • - Get the newsletter
Sign Up
Wounded Warrior

Introducing HERSHEY’S Spreads

What will you
make more delicious?

Explore the Possibilities