Chocolate-Almond Cheesecake

Total Time:
1 hr 10 min
25 min
45 min

8 to 10 servings

  • 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
Watch how to make this recipe.
  • 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.

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