Recipe by Steve DeGroof
"Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect."
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chocolate cookie crumbs
finely chopped almonds
3 (1 ounce) squares
2 (8 ounce) packages
cream cheese, softened
1 (16 ounce) container
sour cream, room temperature
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!
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)
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!
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.
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!
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!
WONDERFUL RECIPE. I FIXED THIS WHEN WE HAD COMPANY, AND THEY ALL LOVED IT. IT IS BETTER AFTER IT SETS A DAY. THE ALMOND EXTRACT CALLED FOR IS JUST RIGHT.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Almond Marble Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 258
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