Chocolate-Almond Cheesecake
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 681
- Total Fat
- 43
- Saturated Fat
- 22
- Carbohydrates
- 68
- Dietary Fiber
- 3
- Sugar
- 50
- Protein
- 11
- Cholesterol
- 128
- Sodium
- 397
- Total: 2 hr 30 min
- Prep: 30 min
- Inactive: 1 hr 15 min
- Cook: 45 min
Ingredients
For the crust:
2 cups crushed chocolate graham crackers or wafers
1/2 cup sliced almonds
7 tablespoons unsalted butter, melted
1/4 teaspoon salt
For the topping:
1 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 cup sliced almonds
5 tablespoons unsalted butter, at room temperature
Confectioners' sugar, for garnish (optional)
For the filling:
2 8-ounce packages cream cheese, at room temperature
1 cup full-fat Greek yogurt, at room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted and cooled
Directions
- Make the crust: Preheat the oven to 350 degrees F. Add the chocolate graham crackers and the almonds to the bowl of a food processor. Process until finely chopped. Add the butter and salt and process again until it is the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan and refrigerate until ready to use.
- Make the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until it is the texture of a crumble topping. Set aside.
- Make the filling: Place the cream cheese, yogurt and granulated sugar in a large bowl. Using a hand mixer, beat the ingredients on medium speed for 3 minutes, or until the mixture is light and fluffy, scraping down the sides with a rubber spatula as needed. Add the eggs, almond extract, vanilla extract and salt and beat another minute on medium. Reduce the speed to low and beat in the melted chocolate until combined.
- Pour the filling over the crust and sprinkle evenly with the crumble topping. Bake in the preheated oven for 45 minutes, or until the center of the cake is just set. Allow the cake to cool to room temperature, then refrigerate until completely chilled. Serve cold. Dust with confectioners' sugar, if desired.