Description
Indulge in the rich and creamy Almond Chocolate Cheesecake Bliss, a decadent dessert combining the smoothness of cream cheese with the luscious flavors of almond and chocolate. Featuring a chocolate cookie and almond crust, this cheesecake is topped with toasted sliced almonds and optional dark chocolate ganache for an extra touch of elegance.
Ingredients
Scale
For the Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup finely ground almonds
- 1/3 cup unsalted butter, melted
For the Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate, melted and slightly cooled
For the Topping
- 1/2 cup sliced almonds, toasted
- 1/2 cup dark chocolate ganache (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix together the chocolate cookie crumbs, ground almonds, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from oven and set aside.
- Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add eggs one at a time, mixing on low speed after each addition just until combined to avoid incorporating too much air. Stir in the almond extract, vanilla extract, sour cream, and melted semi-sweet chocolate until the filling is homogeneous and silky.
- Assemble and bake: Pour the filling over the prepared crust and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is set but still slightly wobbly when you gently shake the pan.
- Cool the cheesecake: Turn off the oven and crack the door slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Add topping and serve: Before serving, optionally drizzle the top with dark chocolate ganache and sprinkle toasted sliced almonds evenly. Slice using a knife warmed under hot water and wiped clean between cuts for clean slices.
Notes
- For easier slicing, warm a knife under hot water and wipe clean between cuts to prevent sticking.
- You can substitute the chocolate cookie crumbs in the crust with graham crackers for a lighter, less chocolatey base.
- This cheesecake freezes well; wrap it tightly in plastic wrap and aluminum foil, and store in the freezer for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 105 mg
