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.
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.
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 Kitchen ♥ Fix Me a Little Lunch ♥ Savory Moments ♥ Crumbs in my Mustachio ♥ House of Nash Eats ♥ Bake It With Love ♥ That Recipe ♥ Hardly A Goddess ♥ Cooking With Carlee ♥ A Kitchen Hoor’s Adventures ♥ Body Rebooted ♥ Cindy’s Recipes and Writings ♥ The Redhead Baker ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Sweet Coralice ♥ Seduction in The Kitchen ♥ Cooks&Books&Recipes ♥ Everyday Eileen ♥ Under My Apple Tree ♥ Family Around The Table ♥ Bottom Left of the Mitten ♥ The Spiffy Cookie ♥ Fairyburger ♥ Join Us, Pull up a Chair ♥ Jonesin’ For Taste ♥ Jane’s Adventures in Dinner ♥ Take Two Tapas ♥ Jennifer Bakes ♥ The Unlikely Baker ♥ Hostess At Heart ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynns Sweets and Treats ♥ Wildflour’s Cottage Kitchen ♥ Chocolate Slopes ♥ Little House Big Alaska ♥ Makes, Bakes and Decor ♥ 2 Cookin Mamas ♥ That Skinny Chick Can Bake ♥ Books n’ Cooks ♥ Mildly Meandering ♥ Living Ideas ♥ Restless Chipotle ♥ Get the Good Stuff! ♥ The Weekday Gourmet ♥ An Affair from the Heart ♥ West Via Midwest ♥ Cookie Dough and Oven Mitt ♥ The Bitter Side of Sweet ♥ Cookaholic Wife ♥ Daily Dish Recipes ♥ For the Love of Food ♥ The Saucy Southerner ♥ Cook’s Hideout ♥ By the Pounds ♥ Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota ♥ Sarah Cooks the Books ♥ Chef Sarah Elizabeth ♥ Fantastical Sharing of Recipes ♥ Sarah’s Bake Studio ♥ The Pajama Chef ♥ Frankly Entertaining ♥ Long Distance Baking ♥ Palatable Pastime ♥ The Freshman Cook ♥ The Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the Farm ♥ Wendy Polisi ♥ Tampa Cake Girl ♥ My Southern Sweet Tooth ♥ Canning and Cooking at Home ♥ Full Belly Sisters ♥ SuperSizeGuy.com ♥ Our Good Life ♥ The Life Jolie ♥
I 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
Ready to make the Chocolate Almond Cheesecake?
Chocolate Almond Cheesecake
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
- 1/2 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
- 1 cup of chocolate wafer cookies finely crumbled
- 1/4 cup 1/2 stick butter, melted
Heat oven to 450 degrees.
Prepare your Chocolate Crust and press into bottom of a 9-inch springform pan.
In a large bowl, beat the sugar and cream cheese until blended.
Add the sour cream and almond extract and beat again until blended.
Add the cocoa, all purpose flour and ground almond and beat until blended.
Add each egg individually, beat just until blended.
Pour the mixture into your prepared Chocolate Crust.
Bake for 10 minutes at 450 degrees.
Reduce heat to 250 degrees and continue baking 40-45 minutes. Remove to wire rack.
Use a knife to loosen the sides of the pan from the cheesecake.
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)
Refrigerate for 4-6 hours before serving.
Garnish with chocolate drizzle, whipped cream, almonds or cherries. Or anything else your heart desires.
Check out the great recipes posted today!