Servings: 10
Preparation Time: 20 minutes
Start to Finish Time: 4 hours 20 minutes
A Decadent Twist: Chocolate-Almond Cheesecake
An Inspired Take on a Classic Favorite
This Chocolate-Almond Cheesecake isn’t your everyday dessert—it’s a luxurious spin on the classic, merging the richness of semisweet chocolate with the subtle sophistication of almond. Every bite offers a balance of bold cocoa and warm nuttiness, resulting in a silky, indulgent experience that’s perfect for special occasions or a showstopping finale to any dinner.
The Crust That Steals the Show
The first thing you’ll notice is the crust: chocolate graham crackers are transformed with melted butter, toasted almonds, and a pinch of salt into something so flavorful, it could stand alone as its own dessert. The almond crunch woven through the base adds an irresistible texture that supports the rich filling without overpowering it.
A Filling Worth Savoring
The heart of this cheesecake is all about creaminess. Cream cheese and full-fat Greek yogurt create a luscious, velvety texture, while the addition of almond and vanilla extracts introduces a delicate complexity. The melted chocolate brings depth and richness, tying all the flavors together with a smooth, decadent finish.
Topping with Texture and Contrast
What really sets this cheesecake apart is the golden almond streusel topping. A buttery crumble of brown sugar, flour, and sliced almonds bakes into a crisp layer that offers a delightful contrast to the creamy filling. It’s slightly sweet, slightly nutty, and totally addictive.
Finishing Touches for the Perfect Slice
Once cooled, a dusting of powdered sugar adds a visual and flavorful flourish. Each slice is a harmony of textures and tastes—silky, crunchy, rich, and subtly nutty. Whether you’re baking for a celebration or simply indulging a craving, this Chocolate-Almond Cheesecake delivers elegance with every forkful.
Ingredients:
CRUST:
2 cups graham crackers, chocolate, crushed, (appx. 15 strips, 6 ounces)
1/2 cup almonds, sliced
7 tablespoons butter, melted
1/4 teaspoon salt
TOPPING:
1 cup light brown sugar
1/2 cup flour
1/2 cup almonds, sliced
5 tablespoons butter, room temperature
FILLING:
2 8-oz pkg cream cheese, room temperature
1/2 cup sugar
1 cup full-fat Greek yogurt, such as Fage, room temperature
2 large eggs, room temperature
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted and cooled
1/2 tablespoon powdered sugar, for garnish
Instructions:
Preheat the oven to 350°F.
FOR THE CRUST (20 minutes):
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 (15 minutes):
In a medium 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 (15 minutes):
Place the cream cheese, sugar and yogurt in standing 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 (45 minutes + 1-1/2 hour to cool and 1 hour to chill):
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.
Per Serving (excluding unknown items): 830 Calories; 54g Fat (57.1% calories from fat); 10g Protein; 80g Carbohydrate; 6g Dietary Fiber; 120mg Cholesterol; 654mg Sodium; 54g Total Sugars; trace Vitamin D; 136mg Calcium; 4mg Iron; 437mg Potassium; 216mg Phosphorus. Exchanges: .