Almond Coffee Cheesecake for Anna

Total Time
2hrs 50mins
Prep 20 mins
Cook 2 hrs 30 mins

This is the perfect choice for a elegant dinner party. This cake is being posted in honor of my friend Anna...The Brew Mistress. I hope you all enjoy this delicious cake.

Ingredients Nutrition

  • 1 34 cups chocolate wafer cookies, crushed
  • 3 tablespoons almonds, chopped, toasted
  • 5 -6 tablespoons butter, melted
  • 1 teaspoon coffee, instant, strong
  • 24 ounces cream cheese, softened
  • 34 cup sugar, vanilla
  • 14 cup whipping cream
  • 5 teaspoons cornstarch
  • 4 eggs, large fresh
  • 1 egg yolk
  • 14 cup Amaretto
  • 2 tablespoons Amaretto
  • 1 teaspoon almond extract, pure
  • 1 teaspoon water, hot
  • 34 teaspoon instant coffee, strong
  • 14 cup coffee liqueur, Kahula
  • 1 cup whipped cream, garnish
  • 14 cup almonds, toasted, sliced, garnish


  1. Chocolate Wafer Crust.
  2. In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed.
  3. Press the crumb mixture into the bottom of a greased 9" springform pan and set aside until needed.
  4. Almond Coffee Filling.
  5. Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth.
  6. Add the eggs and yolk, one at a time, beating well after each addition.
  7. Split the batter into two bowls equally.
  8. In one bowl add the amaretto and almond extract, mix well and set aside.
  9. Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
  10. Pour half of the amaretto mixture over the chocolate wafer crust. Spoon half of the coffee mixture over the amaretto mixture.
  11. Now pour the remaining amaretto mixture over the coffee mixture. Top with the remaining coffee mixture.
  12. Without scraping the crust, swirl the blade of a knife thru the cake to create a marbling effect.
  13. Bake at 350 degrees for 15 minutes. Lower the temperature to 200 and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiney or wet.
  14. Individual ovens vary -- please make sure that the cake center no longer looks wet or shiney, before returning to oven.
  15. Remove the cake from the oven and run a knife around the inside edge of the pan.
  16. Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
  17. Serve garnished with whipped cream and sliced almonds.
Most Helpful

BK, you adorable little witch, you've cast one impressive spell with this creation! You know that I had to reduce the numbers as much as I could but even with using graham cracker crumbs in place of the cookies (to lessen sugar content), non-hydrogenated margarine, low fat cream cheese, Splenda and egg whites (no yolks) this is a very rich tasting, creamy, smooth and elegant cheesecake. My only problem was that the crust wanted to crumble even though I added more margarine. That might not be the case if the cookie crumbs are used. Love the crunch of the almond bits in the crust, they are a lovely counter point the the smoothness of the filling. Yule Blessings and peace to your heart my friend, and thank you.

Annacia December 06, 2009