Chocolate Marbled Almond Cheesecake Recipes

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CHOCOLATE ALMOND CHEESECAKE



Chocolate Almond Cheesecake image

My family enjoys a good meal, but we all save room for dessert when this cheesecake is part of the menu. Its rich chocolate flavor is so satisfying when we're craving something sweet and creamy. -Jeri Dobrowski, Beach, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

1-1/4 cups graham cracker crumbs
1-1/2 cups sugar, divided
1/2 cup plus 2 tablespoons baking cocoa, divided
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1 cup sour cream
1-1/2 teaspoons almond extract, divided
3 large eggs, lightly beaten
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 cup sliced almonds, toasted

Steps:

  • In a small bowl, combine the cracker crumbs, 1/4 cup sugar, 2 tablespoons cocoa and butter. Press onto the bottom of a 9-in. springform pan; chill. , In a large bowl, beat the cream cheese, sour cream, and remaining sugar until smooth. Beat in 1 teaspoon extract and remaining cocoa. Add eggs; beat on low speed just until combined. , Pour into crust. Bake at 350° for 45-50 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining extract; beat until stiff peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator.

Nutrition Facts : Calories 397 calories, Fat 25g fat (14g saturated fat), Cholesterol 125mg cholesterol, Sodium 181mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.

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

CHOCOLATE ALMOND CHEESECAKE



Chocolate Almond Cheesecake image

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

Provided by Courtly

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14

2 cups finely crushed vanilla wafers
1 cup finely chopped almonds, toasted
1/3 cup sugar
1/2 cup butter, melted
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup milk
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/4-1/2 teaspoon almond extract
1 (11 1/2 ounce) package milk chocolate chips, melted and cooled
1/2 cup heavy whipping cream
milk chocolate kiss, unblanched
1 whole almonds
additional whipped cream

Steps:

  • In a bowl, combine the wafer crumbs, almonds and sugar; stir in butter.
  • Press onto the bottom and 1 3/4 inches up the sides of a greased 9 inch springform pan.
  • Cover and refrigerate for 1 hour.
  • In a small saucepan, soften gelatin in milk; let stand for 5 minutes.
  • Cook and stir over medium heat until gelatin is dissolved.
  • Cool to room temperature, about 6 minutes.
  • In a large mixing bowl, beat the cream cheese, sour cream and almonds extract until smooth.
  • Beat in melted chocolate and gelatin mixture.
  • Fold in whipped cream.
  • Spoon into crust.
  • Cover and chill for 6 hours or overnight.
  • Just before serving, run a knife around edge of pan to loosen.
  • Remove sides of pan.
  • Garnish with chocolate kisses, almonds and additional whipped cream.
  • Refrigerate leftovers.

Nutrition Facts : Calories 378.5, Fat 34.4, SaturatedFat 18.1, Cholesterol 82.2, Sodium 224.3, Carbohydrate 12.7, Fiber 1.5, Sugar 8.6, Protein 7.2

MARBLED CHOCOLATE CHEESECAKE



Marbled Chocolate Cheesecake image

Very pretty frosted like a cake with the top edge piped with a star tip. Found this recipe in a pack of recipes from Great American Home Baking. You can make the cheesecake up to 2 to 3 days in advance, frosting it the day you want to serve it.

Provided by SharleneW

Categories     Cheesecake

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 cups chocolate wafer crumbs
5 tablespoons melted butter
3 (8 ounce) packages cream cheese, at room temperature
1 cup granulated sugar
5 large eggs
2 ounces semisweet chocolate, melted (2 squares)
6 ounces semisweet chocolate, melted (6 squres)
1/2 cup sour cream

Steps:

  • To prepare crust: In a medium bowl, mix together chocolate crumbs and melted butter until well blended.
  • Press into a 9-inch springform pan.
  • Preheat oven to 300°F.
  • To prepare filling: In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy.
  • Spoon half of cream cheese mixture into crust.
  • Stir chocolate into remaining cream cheese mixture until well blended.
  • Spoon over batter in crust.
  • Run a butter knife (careful not to touch crust) in a"S" curve through batter ONCE.
  • Bake cheesecake for 50 minutes.
  • Transfer pan to wire rack to cool completely.
  • After cooled, transfer cheesecake to serving plate, cover with plastic wrap and chill for at at least 2hours.
  • Uncover cheesecake; carefully remove the side of pan.
  • To prepare frosting, in a small bowl, mix chocolate and sour cream.
  • Spread over cheesecake.
  • Chill briefly until frosting is set.

Nutrition Facts : Calories 797.2, Fat 61.8, SaturatedFat 36.4, Cholesterol 251.7, Sodium 523.4, Carbohydrate 56.9, Fiber 5.7, Sugar 34, Protein 16.4

CHOCOLATE MARBLE CHEESECAKE



Chocolate Marble Cheesecake image

Provided by Georgia Downard

Categories     Cake     Coffee     Food Processor     Chocolate     Dessert     Bake     Low Fat     Cream Cheese     Ricotta     Almond     Amaretto     Chill     Healthy     Sour Cream     Self

Number Of Ingredients 18

Crust
2 tablespoon slivered blanched almonds
Vegetable oil cooking spray
6 chocolate wafers
Filling
15 ounces (1 3/4 cups) part-skim ricotta
8 ounces lowfat cream cheese, room temperature
1 cup sugar
1/2 cup lowfat sour cream
1 large whole egg
2 egg whites
1/4 teaspoon almond extract (or to taste)
2 tablespoon all-purpose flour
1/4 teaspoon salt
2 tablespoon amaretto (if desired)
3 tablespoon unsweetened cocoa powder
1/2 teaspoon instant-espresso powder
3 tablespoon bittersweet chocolate chips

Steps:

  • Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
  • Filling:
  • Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

CHOCOLATE MARBLED CHEESECAKE



Chocolate Marbled Cheesecake image

This is a very creamy cheese cake. The marbled chocolate makes it beautiful as well. For dinner parties I make chocolate "leaves" to garnish with.

Provided by Vicki in CT

Categories     Cheesecake

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 9

8 ounces chocolate wafers, cookies, crushed
1/2 cup walnuts, crushed
1/2 cup butter, melted
6 ounces semisweet chocolate, melted
24 ounces cream cheese
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup sour cream

Steps:

  • Combine cookie crumbs, walnuts and butter in bowl. Press on bottom and 1 1/2 inches up sides of 9 inch springform pan. Chill in freezer while preparing filling.
  • Beat cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix until light and creamy. Add eggs one at a time. Add remaining ingredients, except chocolate.
  • In a separate bowl stir in 2 cups of mixture into melted chocolate.
  • Pour batters by 1/2 cupfuls into crust which has been set on cookie sheet.
  • Use spatula to swirl batter together. Do not overmix or there will be no contrast.
  • Place springform pan on cookie sheet. Bake at 350 degrees for 50-65 minutes or until just set in the middle. It will be quite creamy.
  • Chill overnight.

Nutrition Facts : Calories 460.3, Fat 34.8, SaturatedFat 19.5, Cholesterol 121.5, Sodium 276.7, Carbohydrate 34.6, Fiber 2.5, Sugar 23.4, Protein 8.2

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Top Asked Questions

How do you make almond flavored cheesecake?
Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect. 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.
How do you make a marbled chocolate cake filling?
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.
How do you make a chocolate cake with cream cheese?
Increase oven temperature to 450°F. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition. Combine cocoa and remaining 1/4 cup sugar in medium bowl.
How do you make a homemade chocolate cake crust?
Chocolate Crumb Crust: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.

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