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Photo Credit: Elizabeth Newman

Chocolate-Almond Cheesecake

As a lover of both chocolate and almonds, it really doesn't get better than this absolutely decadent dessert. Chocolate-almond cheese cake topped with a brown-sugar and sliced almond crumble - it's the best of both worlds with both creamy and delightfully crunchy textures.

This one is absolutely worthy of presenting at any special meal - and better yet, you can make it a day or two in advance.

chocolate almond cheesecake
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Chocolate-Almond Cheesecake

Servings

10

Prep Time

25 minutes

Cook Time

45 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Chocolate-Almond Cheesecake

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)

Instructions

  1. As seen on: Giada's Holiday Handbook, Episode 4. Santa's Grab Bag.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
  7. Serve cold, with a dusting of powdered sugar if desired.
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