Chocolate Almond Cheesecake

Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr


Ingredients Nutrition

  • 2 cups finely crushed vanilla wafers
  • 1 cup finely chopped almonds, toasted
  • 13 cup sugar
  • 12 cup butter, melted
  • Filling

  • 1 (1/4 ounce) envelope unflavored gelatin
  • 12 cup milk
  • 2 (8 ounce) packages cream cheese, softened
  • 12 cup sour cream
  • 14-12 teaspoon almond extract
  • 1 (11 1/2 ounce) package milk chocolate chips, melted and cooled
  • 12 cup heavy whipping cream
  • milk chocolate kiss, unblanched
  • 1 whole almonds
  • additional whipped cream


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

This is a FANTASTIC cheesecake! It is the exact same as the one I made from my Tastes of Home cookbook a few years ago. I had never even made a cheesecake before and it turned out just like their picture! And everyone raved about it! I am planning on making it again soon so I may come and post a pic of it when I do as well as tips or whatever else...

CulinaryExplorer February 21, 2008

great cheesecake if you like cheesecake like i do go to her site she has them in their own cookbook shes so organized thanks for posting dee

Dienia B. October 10, 2005