Almond Roca Cheesecake Recipes

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CHOCOLATE-ALMOND CHEESECAKE



Chocolate-Almond Cheesecake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 17

2 cups crushed chocolate graham crackers or wafers
1/2 cup sliced almonds
7 tablespoons butter, melted
1/4 teaspoon salt
1 cup light brown sugar
1/2 cup flour
1/2 cup sliced almonds
5 tablespoons butter, room temperature
Two 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1 cup full-fat Greek yogurt, such as Fage, room temperature
2 eggs, room temperature
1 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted and cooled
Powdered sugar, for garnish

Steps:

  • Special equipment: a 9-inch springform pan
  • Preheat the oven to 350 degrees F.
  • For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
  • For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
  • For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
  • Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
  • Serve cold, with a dusting of powdered sugar if desired.

LUSCIOUS ALMOND CHEESECAKE



Luscious Almond Cheesecake image

I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

1-1/4 cups crushed vanilla wafers (about 40 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
4 large eggs, room temperature, lightly beaten
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/8 cup toasted sliced almonds

Steps:

  • In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

ALMOND ROCA



Almond Roca image

This is a family recipe that we make each year for the holidays. It is my absolute favorite!

Provided by Stephanie

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h40m

Yield 24

Number Of Ingredients 4

1 large chocolate bar, grated, divided
1 (6 ounce) package sliced almonds, chopped, divided
2 cups white sugar
1 pound butter

Steps:

  • Line a baking sheet with aluminum foil.
  • Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
  • Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
  • Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 19.1 g, Cholesterol 41.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 10.3 g, Sodium 110 mg, Sugar 17.8 g

ALMOND ROCA CHEESECAKE



Almond Roca Cheesecake image

I'd probably have to have three cans of Almond Roca on hand to make sure I could get a cup chopped for this cheesecake - cuz I'm sure they'd somehow end up in my mouth most of the time.

Provided by Pinay0618

Categories     Cheesecake

Time 1h40m

Yield 14 serving(s)

Number Of Ingredients 10

3/4 cup graham cracker crumbs
1/2 cup chopped almond roca buttercrunch toffee
1/4 cup butter, melted
24 ounces cream cheese, softened
1 (14 ounce) can eagle brand sweetened condensed milk
3 eggs
1 teaspoon almond extract
1/3 cup firmly packed brown sugar
1/3 cup whipping cream
1/2 cup chopped almond roca buttercrunch toffee

Steps:

  • Preheat oven to 300 degrees F.
  • Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13 x 9 inch baking pan.
  • In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.
  • In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.
  • Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
  • * If using a 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.

CHOCOLATE-ALMOND CHEESECAKE



Chocolate-Almond Cheesecake image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 17

2 cups crushed chocolate graham crackers or wafers
1/2 cup sliced almonds
7 tablespoons unsalted butter, melted
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 cup sliced almonds
5 tablespoons unsalted butter, at room temperature
Confectioners' sugar, for garnish (optional)
2 8-ounce packages cream cheese, at room temperature
1 cup full-fat Greek yogurt, at room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted and cooled

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Add the chocolate graham crackers and the almonds to the bowl of a food processor. Process until finely chopped. Add the butter and salt and process again until it is the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan and refrigerate until ready to use.
  • Make the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until it is the texture of a crumble topping. Set aside.
  • Make the filling: Place the cream cheese, yogurt and granulated sugar in a large bowl. Using a hand mixer, beat the ingredients on medium speed for 3 minutes, or until the mixture is light and fluffy, scraping down the sides with a rubber spatula as needed. Add the eggs, almond extract, vanilla extract and salt and beat another minute on medium. Reduce the speed to low and beat in the melted chocolate until combined.
  • Pour the filling over the crust and sprinkle evenly with the crumble topping. Bake in the preheated oven for 45 minutes, or until the center of the cake is just set. Allow the cake to cool to room temperature, then refrigerate until completely chilled. Serve cold. Dust with confectioners' sugar, if desired.

ALMOND ROCA CAKE RECIPE



Almond Roca Cake Recipe image

Provided by RossanaV

Number Of Ingredients 23

Cake:
6 eggs plus 2 egg yolks
1/4 c. granulated sugar
1/2 c. brown sugar, tightly packed
1/2 c. ground toasted almonds
1 tsp. vanilla extract
1 tsp. finely grated lemon zest
1 c. sifted all-purpose flour
1/4 tsp. salt
3 tbs. unsalted butter, melted and lightly browned
SYRUP:
1/3 c. granulated sugar
1/2 c. water
Amaretto to taste (at least 2 tbs)
1 recipe thick chocolate glaze
16 to 20 oz. Almond Roca broken into small bits, some as large as 1" square whipped cream
THICK CHOCOLATE GLAZE:
4 oz. semisweet chocolate chips or grated squares
1/2 c. granulated sugar
1/4 c. light corn syrup
5 tbs. unsalted butter
1 tsp. vanilla extract
4 to 5 tbs. confectioners sugar

Steps:

  • Preheat oven to 350F. Butter and flour a 9 inch tube or bundt pan. Place eggs, yolks, and sugars in the metal bowl of an electric mixer. Place bowl over low heat and stir the eggs with your hand until the mixture becomes warm and you can feel that the sugar crystals have dissolved. (If your mixer does not have a metal bowl, use a glass one and place it over hot water). Place bowl on machine and beat for 10 minutes at medium speed. The eggs should be very thick and form a heavy ribbon. Add the almonds, vanilla and almond extracts, and zest to the eggs, and beat briefly. By hand, fold in the flour and salt in 3 portions. Work rapidly and gently so as not to deflate the egg volume. Drizzle on the browned butter and fold it in. Pour the batter into the prepared pan, place pan on a cookie sheet, and put cake in the oven. Bake for 35 minutes, or until the cake shrinks slightly from the side of the pan and a cake tester comes out clean when inserted at a central point. Let cool for 10 minutes, then unmold cake onto a rack. Let cool completely. To prepare the syrup, bring the sugar and water to a simmer in a small saucepan. Let simmer 3 minutes, then remove from the heat and cool briefly. Stir in Amaretto. Make glaze. Immediately pour it over the top of the cake. Slice the cake in half horizontally through the center and drizzle the hot syrup over the cut sides. Let cool, then spread on chocolate glaze. Reform cake and smooth it on in a rough fashion, then press the broken portions of toffee over the surface. Let the glaze cool and harden. Serve with whipped cream. Glaze: Prepare glaze by putting chocolate, sugar and corn syrup in a saucepan, then cook over medium-low heat, stirring constantly. Let the mixture cook at a slow boil for 3 minutes. Off the heat, stir in the butter 1 tb. at a time, then add the vanilla and confectioners sugar. Stir until the glaze cools slightly and is a nice spreading consistency.

MOCHA ALMOND CHEESECAKE



Mocha Almond Cheesecake image

Make and share this Mocha Almond Cheesecake recipe from Food.com.

Provided by carolinafan

Categories     Cheesecake

Time 4h20m

Yield 1 9-inch cheesecake

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter or 1/3 cup margarine, melted
1 (8 ounce) package cream cheese, softened
2 eggs
2 tablespoons amaretto liqueur
2 teaspoons instant coffee powder
1/2 cup slivered almonds, toasted

Steps:

  • Preheat oven to 300.
  • Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press into bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 15 minutes.
  • In large mixing bowl, beat cream cheese and remaining 3/4 cup sugar 5 minutes at medium speed of electric mixer; add eggs, one at a time, mixing well after each addition. Add liqueur and coffee powder, blending thoroughly; fold in almonds.
  • Pour into baked crust. Bake 40 minutes or until filling is set.
  • Shut off oven, open door and allow cheesecake to cool in oven.
  • When cool, remove from oven; remove rim of pan. Refrigerate to chill thoroughly before serving.

Nutrition Facts : Calories 3104, Fat 190.4, SaturatedFat 95.8, Cholesterol 835, Sodium 2010.2, Carbohydrate 315, Fiber 9.9, Sugar 242.9, Protein 50.7

PHILADELPHIA NEW YORK-STYLE ALMOND CRUST CHEESECAKE



PHILADELPHIA New York-Style Almond Crust Cheesecake image

Find out the secret to this low-carb almond crust cheesecake! There's not a graham cracker or cookie to be found in our PHILADELPHIA New York-Style Almond Crust Cheesecake, and that may be exactly what you need tonight.

Provided by My Food and Family

Categories     Recipes

Time 5h10m

Yield 16 servings

Number Of Ingredients 9

1/2 cup ground PLANTERS Almonds
3 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup granulated sugar substitute
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 egg s
1 pt. (2 cups) fresh raspberries

Steps:

  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
  • Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
  • Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings

Nutrition Facts : Calories 300, Fat 25 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 9 g, Protein 9 g

CHOCOLATE ALMOND MARBLE CHEESECAKE



Chocolate Almond Marble Cheesecake image

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

Provided by Steve DeGroof

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h10m

Yield 16

Number Of Ingredients 10

3 cups chocolate cookie crumbs
½ cup finely chopped almonds
¼ cup white sugar
½ cup butter, melted
3 (1 ounce) squares bittersweet chocolate
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 (16 ounce) container sour cream, room temperature

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 421.4 calories, Carbohydrate 36.4 g, Cholesterol 94.1 mg, Fat 28.7 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 15.9 g, Sodium 274 mg, Sugar 24.5 g

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From abountifulkitchen.com


RECIPE FOR ALMOND ROCA BARS - MY EASY RECIPES
Title: Almond Roca Bars Category: Bar Cookie Instructions: Almond Roca Bars. 1 cup butter or margarine 1/2 cup packed brown sugar 1/2 cup granulated sugar 2 cups flour 1 teaspoon vanilla extract 1/3 pound dark chocolate (Guittard's) 1/2 cup finely chopped nuts . Mix all ingredients. Press mixture into 11 x 15-inch cookie sheet. Bake at 350 ...
From myeasyrecipes.net


TOP SECRET RECIPES | BROWN AND HALEY ALMOND ROCA
Do This. 1. Melt the butter in a saucepan. 2. Add the sugar, water, and corn syrup. 3. Cook the mixture over medium heat, stirring. 4. When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290 degrees F on a cooking thermometer (the soft-crack stage).
From topsecretrecipes.com


BEST ALMOND JOY CHEESECAKE RECIPE - HOW TO MAKE ALMOND JOY …
2017-12-06 slivered almonds Directions Preheat oven to 325º and spray an 8” or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl …
From delish.com


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