Chocolate Almond Cheesecake
A chocolate cheesecake with a chocolate crust, a creamy chocolate filling, and a crumbly streusel topping that is perfect for any special occasion!
Servings: 8 Servings
Calories: 803kcal
Ingredients
Crust:
- 10 ounces chocolate graham crackers
- 1/2 cup almonds
- 8 Tbsp butter melted
- 1/4 tsp salt
Streusel Topping:
- 1 cup brown sugar
- 1/2 cup flour
- 1/2 cup sliced almonds
- 6 Tbsp butter melted
Filling:
- 2 eight ounce packages cream cheese room temperature
- 1/2 cup sugar
- 2 eggs room temperature
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup semi sweet chocolate chips melted
- 1 cup sour cream
Instructions
- Preheat the oven to 350 degrees
For the Crust:
- Add the graham crackers and almonds to a food processor and process until finely chopped
- Add the melted butter and salt and process until the consistency of wet sand is achieved
- Press the mixture into the bottom of a 9 inch spring form pan and refrigerate
For the Streusel Topping:
- In a small bowl, combine the brown sugar, flour, and almonds
- Using your fingers, work in the butter until the mixture is crumbly and set aside
For the Filling:
- In a large bowl, with an electric mixer on medium speed, mix together the cream cheese and sugar until creamy (scrape down the sides of the bowl as needed)
- Add the eggs, almond extract, vanilla extract, and salt and beat until incorporated
- Reduce the speed to low and add the melted chocolate and the sour cream
- Pour the filling over the crust and top with the streusel
- Bake for 45 minutes
- Allow cheesecake to cool completely and then refrigerate
Notes
Use room temperature ingredients so that the filling will be smooth and creamy.
To eliminate some of the calories, substitute greek yogurt for the sour cream.
If you have a larger or smaller pan, that is fine. The baking time will need to be slightly adjusted. A smaller pan will take a few minutes longer and a larger pan will take a few minutes less.
A perfectly baked cheesecake will have a 3″ circle in the center that will still be jiggly when removed from the oven. Because this cheesecake has a streusel topping and the top is not visible, insert a cooking thermometer in the middle, half way down the cheesecake, and wait for a reading of 150 degrees.
Allow the cheesecake to cool in the oven with the door cracked to keep it from cooling too quickly. Cooling the cheesecake too quickly can cause the top to crack.
Nutrition
Calories: 803kcal | Carbohydrates: 88g | Protein: 10g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 110mg | Sodium: 606mg | Potassium: 401mg | Fiber: 5g | Sugar: 57g | Vitamin A: 870IU | Vitamin C: 0.2mg | Calcium: 150mg | Iron: 4.3mg