Chocolate Almond Marble Cheesecake

23 Reviews

Prep: 30 min
Cook: 1 hr 40 min
Ready In: 2 hr 10 min

“Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect.” - by Steve DeGroof

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Metric US

Original recipe yields 1 - 10 inch springform pan

Directions

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.
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.
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.
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.

Nutrition

Amount Per Serving (16 total)

Calories
421 cal
21%

Fat
28.7 g
44%

Carbs
36.4 g
12%

Based on a 2,000 calorie diet

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Reviews (23)

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EmCooks

Jan. 17, 2006

"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. This way..." See more it won't crack! Also, I added a teaspoon of almond extract to a cup of whipped cream and some powdered sugar and whipped for a VERY YUMMY whipped cream garnish!"

OMOBELLE

Dec. 3, 2003

"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 flavor..." See moreing a bit the first time as previously suggested but think the amount called for in the recipe is better. I served it with fudge ice cream topping drizzed over it. YUM!"

MBARTELS

Dec. 30, 2002

"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 together a..." See morend it was perfect. the best cheesecake ever."

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