• 1 Rating

Delicious cookie base, creamy chocolate cheesecake, crunchy chocolate-covered almonds - what a combo! This recipe is a perfect blend of sweet and creamy - a great cheesecake to try!

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
5 hrs
total:
6 hrs
Servings:
16
Yield:
16 servings, 1 piece (80 g) each
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F (175 degrees C).

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  • Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Sprinkle with 1/2 cup nuts.

  • Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

  • Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with remaining nuts before serving.

Variation:

Prepare using plain PHILADELPHIA Brick Cream Cheese, and blending 4 oz. melted BAKER'S Semi-Sweet Chocolate into cheesecake batter before pouring over crust and baking as directed.

Special Extra:

For more almond flavour, add 1/4 tsp. almond extract to cheesecake batter before pouring over crust and baking as directed.

Size Wise:

Since this indulgent cheesecake makes 16 servings, it's the perfect dessert to serve at your next party.

Nutrition Facts

366 calories; protein 6.2g 12% DV; carbohydrates 35.3g 11% DV; fat 23g 35% DV; cholesterol 86.5mg 29% DV; sodium 192.2mg 8% DV. Full Nutrition

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0