Description
A creamy and rich chocolate almond cheesecake with a crunchy cookie crust, perfect for dessert lovers.
Ingredients
Scale
- 1 cup Raw Almonds (finely chopped)
- 1 cup Chocolate Cookies (crushed into fine crumbs)
- 5 tablespoons Unsalted Butter (melted)
- 16 ounces Cream Cheese (softened)
- 3/4 cup Granulated Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 3 Large Eggs (at room temperature)
- 1 teaspoon Almond Extract
- 1/2 cup Heavy Cream (whipped slightly)
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix crushed chocolate cookies and chopped almonds. Add melted butter and stir until crumbs are coated.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
- In a large bowl, beat softened cream cheese until smooth. Add sugar and cocoa powder, mixing until fluffy.
- Add eggs one at a time, mixing well after each addition. Then add almond extract and heavy cream, mixing until smooth.
- Pour the filling over the cooled crust and smooth the top.
- Wrap the springform pan in aluminum foil and place it in a larger baking dish filled with hot water.
- Bake for 50-60 minutes until edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door, cooling the cheesecake for about an hour.
- Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Remove from the springform pan and garnish as desired before serving.
Notes
Let the cheesecake cool slowly to avoid cracks. This dessert is perfect for special occasions.
- Prep Time: 15
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg