Chocolate-Almond Cheesecake

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!

Original recipe makes 16 servings, 1 piece (80 g) each

Ingredients

1 (200 g) package almond-flavoured cookies (Amaretti), finely crushed
1/4 cup butter, melted
1 cup chocolate-covered almonds, chopped, divided
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
3/4 cup sugar
3 eggs

  • PREP

    15 mins

  • COOK

    45 mins

  • READY IN

    6 hrs

Directions

  1. Heat oven to 350 degrees F (175 degrees C).
  2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Sprinkle with 1/2 cup nuts.
  3. 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.
  4. 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.

Nutrition

Calories: 366 kcal
Carbohydrates: 35.3 g
Cholesterol: 91 mg
Fat: 23 g
Fiber: 0.9 g
Protein: 6.2 g
Sodium: 192 mg

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