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Chocolate Almond Cheesecake

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Rich, chocolaty goodness is present in every bite of this decadent Chocolate Almond Cheesecake. Perfect for an elegant dinner party or just because!

Chocolate Almond Cheesecake alone

Disclosure: I have received product from the event sponsors to create this post, however all opinions and this Chocolate Almond Cheesecake are my own. Thanks to our generous gold sponsor for Choctoberfest, Imperial Sugar for providing sugar for all of my delicious recipes this week.

Today is the first day of #Choctoberfest, and I brought this absolutely delicious, elegant Chocolate Almond Cheesecake to the party! It’s rich, moist and not as difficult as it might seem!

This cheesecake is a big hit at dinner parties and doesn’t last long. You will be so happy you tried it.

Top with whipped cream, berries or chocolate drizzle. But let’s talk about #Choctoberfest before we get back to this Chocolate Almond Cheesecake.
choctoberfest
Today is one of my favorite days of the year, because it is the official start of #Choctoberfest. This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below.

Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:

  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen

This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.

a Rafflecopter giveaway

Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:
The PinterTest KitchenFix Me a Little LunchSavory MomentsCrumbs in my MustachioHouse of Nash EatsBake It With LoveThat RecipeHardly A Goddess ♥  A Kitchen Hoor’s AdventuresBody RebootedCindy’s Recipes and WritingsThe Redhead BakerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceSweet CoraliceSeduction in The KitchenCooks&Books&RecipesEveryday EileenUnder My Apple TreeFamily Around The TableBottom Left of the MittenThe Spiffy CookieFairyburgerJoin Us, Pull up a ChairJonesin’ For TasteJane’s Adventures in DinnerTake Two TapasJennifer BakesThe Unlikely BakerHostess At HeartKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynns Sweets and TreatsWildflour’s Cottage KitchenChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin MamasThat Skinny Chick Can BakeBooks n’ CooksMildly MeanderingLiving IdeasRestless ChipotleGet the Good Stuff!The Weekday GourmetAn Affair from the HeartWest Via MidwestCookie Dough and Oven MittThe Bitter Side of SweetCookaholic WifeDaily Dish RecipesFor the Love of Food ♥ The Saucy Southerner ♥ Cook’s HideoutBy the PoundsTramplingrose: Cooking, Baking & Ranting in Small-Town South DakotaSarah Cooks the BooksChef Sarah ElizabethFantastical Sharing of RecipesSarah’s Bake StudioThe Pajama ChefFrankly EntertainingLong Distance BakingThe Freshman CookThe Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the FarmWendy PolisiTampa Cake GirlMy Southern Sweet ToothCanning and Cooking at HomeFull Belly Sisters ♥ SuperSizeGuy.com ♥ Our Good LifeThe Life Jolie

Chocolate Almond Cheesecake with Rodelle CocoaI do have a little tip for your cheesecake making experience.

Don’t make this Chocolate Almond Cheesecake if you have other things to do within an hour or two of baking because if you release the springform too early while it’s still a bit warm, you will wind up with the crack I wound up with.

I was okay with it, and knew it was going to happen, but not everyone loves that look. haha

We had an appointment and I thought it would cool quicker but it did not. Just allow it to solidify and cool as long as you can.

That step is imperative or you’ll have it all over your counter. I was lucky to just wind up with the two cracks.

It didn’t make this cheesecake we’ve made a dozen times any less delicious though. It’s the first time I’ve wound up with cracks and I don’t know, I kinda liked the look. hehe

Chocolate Almond Cheesecake Closeup

Ready to make the Chocolate Almond Cheesecake?

Chocolate Almond Cheesecake with Imperial Sugar

Chocolate Almond Cheesecake alone

Chocolate Almond Cheesecake

Yield: 12

Ingredients

Chocolate Almond Cheesecake

  • 3 8oz packages of cream cheese, softened

cups granulated sugar (I used Imperial Sugar)

  • 1 container, 8 oz sour cream
  • 2 teaspoons almond extract
  • ½ cup baking cocoa, I used Rodelle Dutch Processed Baking Cocoa
  • 2 tablespoons all purpose flour
  • 2 tablespoons almonds, ground (or slivered if desired)
  • 3 eggs

Chocolate Crust

  • 1 cup of chocolate wafer cookies, finely crumbled
  • ¼ cup ½ stick butter, melted

Instructions

  1. Heat oven to 450 degrees.
  2. Prepare your Chocolate Crust and press into bottom of a 9-inch springform pan.
  3. In a large bowl, beat the sugar and cream cheese until blended.
  4. Add the sour cream and almond extract and beat again until blended.
  5. Add the cocoa, all purpose flour and ground almond and beat until blended.
  6. Add each egg individually, beat just until blended.
  7. Pour the mixture into your prepared Chocolate Crust.
  8. Bake for 10 minutes at 450 degrees.
  9. Reduce heat to 250 degrees and continue baking 40-45 minutes. Remove to wire rack.
  10. Use a knife to loosen the sides of the pan from the cheesecake.
  11. Allow to cool completely before removing side of pan (unless you like the crackled look in my photos and then you can do it while it's still warm haha)
  12. Refrigerate for 4-6 hours before serving.
  13. Garnish with chocolate drizzle, whipped cream, almonds or cherries. Or anything else your heart desires.

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Farrah

Sunday 22nd of October 2017

I haven't had cheesecake in the longest time--that clearly needs to change! This looks delicious!

Karen

Tuesday 17th of October 2017

Thanks for keeping it real! Chocolate cheesecake is pretty incredible. Can't wait to try this!

Cori @ Sweet Coralice

Monday 16th of October 2017

Love. This. Cheesecake. It’s insane how indulgent looking it is!

Ashley @ My Southern Sweet Tooth

Monday 16th of October 2017

All cheesecakes have their flaws :) Plus, this one looks SO delicious so who cares about cracks?

Wendy Klik

Monday 16th of October 2017

Love the almond flavoring in this cheesecake. Looks so good.

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