Chocolate almond cheesecake 2

Yield: 12 Servings

Measure Ingredient
1¼ cup Graham cracker crumbs
1½ cup Sugar; divided
½ cup Cocoa + 2 T.; divided
¼ cup Butter or margarine; melted
2 packs Cream cheese; softened, 8 oz.
1 cup Sour cream
3 Eggs
1½ teaspoon Almond extract; divided
1 cup Heavy cream
¼ cup Confectioner's sugar
¼ cup Almonds; sliced, toasted

Combine crumbs, ¼ cup sugar, 2 T. cocoa, and butter; mix well. Press into the bottom of a 9 inch springform pan; chill. In a mixing bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of extract and reamining cocoa. Pour into crust. Bake at 350 for 45 to 50 minutes or until the center is almost set. Cool completely. Refrigerate at least 8 hours. In a mixing bowl, whip cream until it mounds slightly. Add confectioners' sugar and remaining extract; continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator. Source: Taste of Home Magazine; June/July 1995.

Recipe By : Sue Klapper

Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:18:40 -0600 (CST) From: zeiss@... (Sherry Zeiss)

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