Chocolate Almond Marble Cheesecake

Chocolate Almond Marble Cheesecake

26

"Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect."

Ingredients

2 h 10 m servings 421 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
  2. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  3. In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
  4. Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

26
  1. 29 Ratings

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Made this for Christmas Eve. Delicious and beautiful!! Make sure you bake cheesecake in a waterbath and after it bakes for indicated time, turn oven off and let cheesecake sit for an hour. Th...

I had never made a cheesecake before and this was SO easy and came out great both times I made it. My friends were incredibly impressed and amazed that it was my first. I cut back on the almond ...

this is a great cheesecake! I used only half the amount of almond extract and only half the sugar in the crust. it was great. I also didn't do the "marble" thing, I just mixed everything toge...

I thought it had too much almond flavor, very overwhelming of the other flavors. I followed the recipe to a "T", and it still cracked. It is very rich! I would definitly recommend it, but go ...

Wonderful! Everyone raved about this dessert, especially the crust. The only thing that needed changing is the ratio of melted butter to the crust mixture. If you make the given amount of crust ...

WONDERFUL RECIPE. I FIXED THIS WHEN WE HAD COMPANY, AND THEY ALL LOVED IT. IT IS BETTER AFTER IT SETS A DAY. THE ALMOND EXTRACT CALLED FOR IS JUST RIGHT.

Good and easy to make cheesecake. I didn't have chocolate cookies to make the crust so I used other cookies and added some cocoa. The taste wasn't quite as it should be but there's no way I'm ...

This is a really great recipe. I changed the almond for vanilla though, and made mini cheesecakes with it. One fell into a container and broke, and since I didn't have the heart to waste food, I...

A nice, creamy cheesecake. Not great flavor, but very good. Like most cooks I have a few suggestions. 1) Wrap the springform pan with foil! The crust calls for A LOT of butter - next time I'd us...