Chocolate-Almond Cheesecake recipe

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Ingredients

1 (200 g) package almond-flavoured cookies (Amaretti), finely crushed
¼ cup butter, melted
1 cup chocolate-covered almonds, chopped, divided
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
¾ cup sugar
3 eggs

Nutrition Info

365.9 calories
carbohydrate: 35.3 g
cholesterol: 86.5 mg
fat: 23 g
fiber: 0.9 g
protein: 6.2 g
saturatedFat: 10.2 g
servingSize: -
sodium: 192.2 mg
sugar: 30.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F (175 degrees C).

  2. Mix cookie crumbs and butter, press onto bottom of 9-inch springform pan. Sprinkle with 1/2 cup nuts.

  3. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended, pour over crust.

  4. Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake, cool before removing rim. Refrigerate cheesecake 4 hours. Top with remaining nuts before serving.

Recipe Yield

16 servings, 1 piece (80 g) each

Recipe Note

Delicious cookie base, creamy chocolate cheesecake, crunchy chocolate-covered almonds - what a combo! This recipe is a perfect blend of sweet and creamy - a great cheesecake to try!

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