Sue'S Chocolate Almond Cheese Cake
A rich, creamy chocolate almond cheesecake with a crunchy cookie crust, perfect for chocolate lovers and special occasions alike, combining smooth cheese, cocoa, and almond flavors.
Ingredients
Instructions
- Crush the cookies and sprinkle them on the bottom of a 9-inch spring-form pan. Set aside.
- Use a food processor to mix the cream cheese and the next eight ingredients until smooth.
- Add the eggs and blend until well combined.
- Fold in the chocolate morsels.
- Pour the mixture over the cookie crumbs in the pan.
- Bake at 300°F for 75 minutes. Then increase the oven temperature to 350°F and bake for an additional 15 minutes.
- Allow the cheesecake to cool in the pan on a wire rack. Cover and chill thoroughly.
- Place a platter on top of the pan and flip the cheesecake onto it.
- Remove the sides of the spring-form pan.
- Garnish with chocolate curls before serving.
Tips & Substitutions
For a richer flavor, consider using full-fat cream cheese instead of light. If you don't have NutraSweetened cocoa, regular unsweetened cocoa powder can be used, but adjust the sugar to taste. To make the crust gluten-free, substitute the chocolate cookies with gluten-free options. Ensure the cottage cheese is well-drained for a smoother texture, similar to what you would do in Darleen'S Cheese Cake.
Serving Suggestions
This cheesecake is delicious on its own but can be enhanced with a drizzle of chocolate sauce or a dollop of whipped cream. Serve it alongside fresh berries for a refreshing contrast. It pairs beautifully with Mary Frances' Baked Cheese Grits for a delightful brunch spread or as a dessert after a light dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. To prevent the cheesecake from drying out, cover the top with plastic wrap. If you want to freeze it, wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Sue'S Chocolate Almond Cheese Cake contains roughly 540 calories, with 9g protein, 75g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (33% of the Daily Value), vitamin C (30% of the Daily Value), and iron (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 733mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of frozen eggs?
Yes, you can substitute two large eggs for the frozen eggs in this recipe. Just ensure they are well-beaten before adding them to the mixture to help achieve a smooth texture in the cheesecake.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools. If you see browning on the top, it may be overbaked, so keep an eye on it towards the end of the baking time.
Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made a day or two in advance. Just be sure to let it cool completely before chilling it in the refrigerator. This allows the flavors to meld beautifully, making it even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).