Mocha-Almond Cheesecake

Chocolate, coffee and almond, oh my! This cheesecake recipe is a sure winner. Creamy chocolate cheesecake with coffee and almonds, a perfect combo!

Original recipe makes 1 9-inch cheesecake

Ingredients

2 cups chocolate cookie baking crumbs
1/3 cup butter, melted
3 (250 g) packages Philadelphia Chocolate Brick Cream Cheese, softened
3/4 cup white sugar
1 tablespoon Maxwell House Instant Coffee Original Roast
1 tablespoon warm water
3 eggs
1/2 cup slivered almonds, toasted
2 tablespoons chocolate syrup

  • PREP

    15 mins

  • COOK

    40 mins

  • READY IN

    6 hrs

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
  3. Beat cream cheese and sugar in large bowl with mixer until blended. Dissolve coffee in water. Add to cream cheese mixture; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into 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.
  5. Sprinkle with nuts and drizzle with chocolate syrup just before serving.

Nutrition

Calories: 347 kcal
Carbohydrates: 33.5 g
Cholesterol: 94 mg
Fat: 21.7 g
Fiber: 0.9 g
Protein: 5.8 g
Sodium: 270 mg

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