Recipe By Steve DeGroof
Rating
Published Jun 19th
Prep 30m Cook 1h 40m Additional - Ready In 1h 70m
Servings 1 - 10 inch springform pan Calories 421.4

Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect.

Recipe Ingredients

  • 3 cups chocolate cookie crumbs
  • ½ cup finely chopped almonds
  • ¼ cup white sugar
  • ½ cup butter, melted
  • 3 (1 ounce) squares bittersweet chocolate
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1 teaspoon almond extract
  • 1 (16 ounce) container sour cream, room temperature

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
  2. 2 In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  3. 3 In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
  4. 4 Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.

Nutrition Facts

  • Calories 421.4
  • Carbohydrate 36.4 g
  • Cholesterol 94.1 mg
  • Fat 28.7 g
  • Fiber 1.5 g
  • Protein 6.6 g
  • Saturated Fat 15.9 g
  • Sodium 274 mg
  • Sugar 24.5 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. I don't know what I did wrong but this dessert turned out gooey even after 6 hours of cooling it's still in my oven so this review may be false after time. If anyone would give me tips or advice? My filling even turned yellow and a little brown after adding the eggs and chocolate. - Read more ...
  2. A nice creamy cheesecake. Not great flavor but very good. Like most cooks I have a few suggestions. 1) Wrap the springform pan with foil! The crust calls for A LOT of butter - next time I'd use half - so a lot of oil seeped out during baking. 2) I used chocolate filled oreos - Read more ...
  3. Good and easy to make cheesecake. I didn't have chocolate cookies to make the crust so I used other cookies and added some cocoa. The taste wasn't quite as it should be but there's no way I'm docking a star for something I did to the recipe. I'll be making it again with the chocolate - Read more ...
  4. Wonderful! Everyone raved about this dessert especially the crust. The only thing that needed changing is the ratio of melted butter to the crust mixture. If you make the given amount of crust (3 cups of chocolate cookie crumbs which yields a thicker crust) then you need a full cup of melted butter. If you - Read more ...
  5. This is a really great recipe. I changed the almond for vanilla though and made mini cheesecakes with it. One fell into a container and broke and since I didn't have the heart to waste food I simply kept it in the container and put it in the fridge. The next day there was only - Read more ...
  6. Made this for Christmas Eve. Delicious and beautiful!! Make sure you bake cheesecake in a waterbath and after it bakes for indicated time turn oven off and let cheesecake sit for an hour. This way it won't crack! Also I added a teaspoon of almond extract to a cup of whipped cream and some powdered - Read more ...
  7. WONDERFUL RECIPE. I FIXED THIS WHEN WE HAD COMPANY AND THEY ALL LOVED IT. IT IS BETTER AFTER IT SETS A DAY. THE ALMOND EXTRACT CALLED FOR IS JUST RIGHT.
  8. I had never made a cheesecake before and this was SO easy and came out great both times I made it. My friends were incredibly impressed and amazed that it was my first. I cut back on the almond flavoring a bit the first time as previously suggested but think the amount called for in - Read more ...
  9. I thought it had too much almond flavor very overwhelming of the other flavors. I followed the recipe to a "T" and it still cracked. It is very rich! I would definitly recommend it but go easy on the almond extract!
  10. this is a great cheesecake! I used only half the amount of almond extract and only half the sugar in the crust. it was great. I also didn't do the "marble" thing I just mixed everything together and it was perfect. the best cheesecake ever.
RedCipes