Almond chocolate cheesecake recipe

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An almond flavored chocolate cheesecake topped with sweetened sour cream and baked on a pecan and biscuit base, this dessert is delicious, great for special occasions.
Preparation time: 15 minutes, Cooking time: 55 minutes, Serves: 10 - 12 


For the cheesecake base
1 cup digestive biscuit crumbs
1/2 cup chopped pecans
3 Tbsp sugar
1/4 cup butter, melted

For the cheesecake filling
16 oz cream cheese, softened
1/2 cup packed brown sugar
3 Tbsp heavy whipping cream
2 large eggs
6 oz. (170 g) semi-sweet chocolate, melted
3 Tbsp almond flavored liqueur (Amaretto or similar)

For the cheesecake topping
2 cups sour cream
2 Tbsp caster sugar


Combine the biscuit crumbs, pecans, sugar and butter until smooth and press onto the bottom of a 9 inch (22 - 23 cm) spring-form pan. Bake at 325 degrees F (160 degrees C) for 10 minutes. Leave the oven on.

In a bowl add the cream cheese, whipping cream and brown sugar and beat using an electric mixer on medium speed until well blended.

Add the eggs. one at a time, beating well after each addition. Add the melted chocolate and almond liqueur and beat until you get a smooth mixture.

Pour the cheese mixture over the baked cheesecake base.

Bake the cheesecake for 35 minutes at 325 degrees F.

increase the oven temperature to 425 degrees F.

While the cheesecake is baking mix the sour cream with the 2 tablespoons of sugar. Spread the sour cream mixture over the cheesecake (after 35 minutes of baking), increase the oven temperature to 425 degrees F (220) and bake for an additional 10 minutes.

Loosen the cheesecake from the rim of the pan and let cool at room temperature. Remove the rim of the pan and refrigerate for at least 5 to 6 hours before serving.
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