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!
What do I need ?
Select All
16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
5
3/4 cup sugar
6
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted, cooled
7
3 eggs
Add To Shopping List
How do I make it ?
Select All
Step 1
Heat oven to 350ºF.
Step 2
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Sprinkle with 1/2 cup nuts.
Step 3
Beat cream cheese and sugar in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Step 4
Bake 40 to 45 min. 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.
Kraft Kitchen Tips!
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
Calories
360
Calories From Fat
0
% Daily Value
Fat 28 g
Saturated fat 14 g
70 %
Cholesterol 100 mg
Sodium 260 mg
11 %
Carbohydrate 24 g
Fibre 2 g
Sugars 21 g
Protein 8 g
Vitamin A
20 %
Vitamin C
0 %
Calcium
8 %
Iron
8 %
Servings
16 servings, 1 piece (80 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.