Chocolate Almond Marble Cheesecake Recipe -
Chocolate Almond Marble Cheesecake Recipe

Chocolate Almond Marble Cheesecake

Recipe by  

"Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch springform pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 40 mins

    2 hrs 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
  2. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  3. In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
  4. Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 17, 2006

Made this for Christmas Eve. Delicious and beautiful!! Make sure you bake cheesecake in a waterbath and after it bakes for indicated time, turn oven off and let cheesecake sit for an hour. This way it won't crack! Also, I added a teaspoon of almond extract to a cup of whipped cream and some powdered sugar and whipped for a VERY YUMMY whipped cream garnish!

Most Helpful Critical Review
Mar 14, 2014

I don't know what I did wrong but this dessert turned out gooey even after 6 hours of cooling, it's still in my oven so this review may be false after time. If anyone would give me tips or advice? My filling even turned yellow and a little brown after adding the eggs and chocolate. Taste too much like cream cheese. Family was very displeased, but we will try it tomorrow after it's been cooled and settled (hopefully)


29 Ratings

Dec 03, 2003

I had never made a cheesecake before and this was SO easy and came out great both times I made it. My friends were incredibly impressed and amazed that it was my first. I cut back on the almond flavoring a bit the first time as previously suggested but think the amount called for in the recipe is better. I served it with fudge ice cream topping drizzed over it. YUM!

Dec 30, 2002

this is a great cheesecake! I used only half the amount of almond extract and only half the sugar in the crust. it was great. I also didn't do the "marble" thing, I just mixed everything together and it was perfect. the best cheesecake ever.

Jun 08, 2003

I thought it had too much almond flavor, very overwhelming of the other flavors. I followed the recipe to a "T", and it still cracked. It is very rich! I would definitly recommend it, but go easy on the almond extract!

Sep 09, 2010

Wonderful! Everyone raved about this dessert, especially the crust. The only thing that needed changing is the ratio of melted butter to the crust mixture. If you make the given amount of crust (3 cups of chocolate cookie crumbs, which yields a thicker crust) then you need a full cup of melted butter. If you make a thinner crust of 2 cups of chocolate crumbs, then a half cup should be fine. For the cookie crumbs, I used chocolate animal crackers, but realized after the fact that chocolate graham crackers would have worked great as well. I almost left out the almond pieces in the crust, but they were actually one of the complimented aspects. And for those who don't like nuts--you can't taste it at all. I did use the full teaspoon of almond extract, and although I could really taste it in the batter, didn't think it was too strong in the finished product. I definitely wouldn't use more, but don't feel that less is needed unless you hate the taste of almond. The marble effect turned out well even though the "swirling" method with a knife didn't work for me; I think this method will only work if you pour the smaller amount of chocolate batter on the crust first and then pour the remaining vanilla batter on top. Be sure to follow instructions with baking and cooling. I didn't refrigerate overnight (4 hours before serving was sufficient), but be sure the cake is at room temperature before chilling otherwise it might crack. This will surely be a hit!

Nov 04, 2004


Jan 25, 2011

Good and easy to make cheesecake. I didn't have chocolate cookies to make the crust so I used other cookies and added some cocoa. The taste wasn't quite as it should be but there's no way I'm docking a star for something I did to the recipe. I'll be making it again with the chocolate cookies. Served with whipped cream. By the way, I followed the baking instructions - i.e. leaving it in the closed oven for an hour after baking and - NO cracks.


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  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 28.7 g
  • 44%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 274 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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