Chocolate Almond Cheesecake
Crust
1/2 package (9 ounces) chocolate wafer cookies, approximately 1 cup crumbs
1/4 cup butter
1/4 cup finely chopped almonds
3 tablespoons firmly packed brown sugar
Cake
1 1/2 cups semi-sweet chocolate morsels
3 packages (8 ounces each) cream cheese, softened
3/4 cup firmly packed light brown sugar
3 eggs
3 tablespoons milk
3/4 teaspoon almond extract
1 cup thawed, frozen whipped topping
1. Preheat oven to 325�F. Place cookies in a large resealable plastic food
storage bag. Crush into fine crumbs using Baker's Roller�. Place butter in Small
Batter Bowl. Microwave on HIGH 45 seconds or until melted. Add nuts, sugar and
cookie crumbs; mix well. Press crumb mixture onto bottom of Springform Pan
fitted with flat base. Bake 10 minutes. Remove from oven and place on Stackable
Cooling Rack.
2. Place chocolate morsels in Small Micro-Cooker�. Microwave on HIGH 1 minute or
until melted; stir until smooth and set aside. Mix cream cheese in Classic
Batter Bowl with Stainless Steel Whisk until soft and creamy. Whisk in sugar
until well combined. Whisk in eggs, milk and almond extract. Whisk in melted
chocolate. Pour batter over slightly cooled crust.
3. Bake at 325�F 35-40 minutes until center is just set. Remove from oven. Cool
20 minutes on Cooling Rack. Carefully run sharp knife around edges of
cheesecake. Open pan and remove sides. Cool cake completely on Stackable Cooling
Rack. Fill Easy Accent� Decorator with whipped topping and garnish cake as
desired.
Yield: 10-12 servings
Nutrients per serving: Calories 636, Total Fat 45 g
Source: Pampered Chef |