Chocolate-Almond Cheesecake
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 650
- Total Fat
- 43
- Saturated Fat
- 22
- Carbohydrates
- 60
- Dietary Fiber
- 3
- Sugar
- 43
- Protein
- 10
- Cholesterol
- 122
- Sodium
- 393
- Total: 1 hr 25 min
- Active: 40 min
Ingredients
Crust:
2 cups crushed chocolate graham crackers or wafers
1/2 cup sliced almonds
7 tablespoons butter, melted
1/4 teaspoon salt
Topping:
1 cup light brown sugar
1/2 cup flour
1/2 cup sliced almonds
5 tablespoons butter, room temperature
Filling:
Two 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1 cup full-fat Greek yogurt, such as Fage, room temperature
2 eggs, room temperature
1 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted and cooled
Powdered sugar, for garnish
Directions
- Special equipment: a 9-inch springform pan
- Preheat the oven to 350 degrees F.
- For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
- For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
- For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
- Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
- Serve cold, with a dusting of powdered sugar if desired.