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Chocolate Cheesecake

By: Lori Coulthard

"Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling."

Rate/Review | Read Reviews (12)

Prep Time:
20 Min

Cook Time:
45 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/4 cup baking cocoa
6 tablespoons butter or margarine, melted
FILLING:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1 cup semisweet chocolate chips, melted
1 teaspoon almond extract
1/2 teaspoon vanilla extract
TOPPING:
1/4 cup semisweet chocolate chips
1/3 cup whipping cream
1 tablespoon honey

Directions

In a bowl, combine the cracker crumbs, sugar and cocoa; stir in butter. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. In a small mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.
Bake at 350 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
In a saucepan over low heat, melt chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Remove sides of springform pan. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate leftovers.