Chocolate glazed almond cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8-10 servings | ||
| 2½ | cup | Gingersnap cookie crumbs |
| 24 | eaches | Ounces cream cheese, softened |
| 1 | cup | Sugar |
| 1 | cup | Heavy cream |
| 1⅓ | cup | Semisweet chocolate chips |
| ⅓ | cup | Butter, melted |
| 3 | larges | Eggs, room temperature |
| 2½ | teaspoon | Vanilla |
| 2½ | teaspoon | Almond extract |
| 1 | teaspoon | Vanilla |
Directions
CRUST
FILLING
CHOCOLATE GLAZE
To prepare crust, combine gingersnap crumbs and melted butter. Press crumbs onto bottom of buttered 9-inch springform pan and as far up sides as crumbs allow. IN food processor or large mixing bowl, beat cream cheese until smooth. Blend in sugar, eggs and flavoring. Pour into crust. Bake at 350 F for 45 minutes. Turn off oven and allow cake to cool with door open. Cool to room temperature. Refrigerate at least 3 hours before cutting. In small saucepan, scald cream. Add chocolate, stirring until melted. Add vanilla and stir until glaze is smooth. Cool to room temperature. Pour glaze over top of cheesecake and refrigerate until ready to serve. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis