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Chocolate Almond Cheesecake

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“Mmmmmmmmmmmmmmmmmmmmm!”
READY IN:
1hr 45mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml finely crushed vanilla wafers
  • 236.59 ml finely chopped almonds, toasted
  • 78.78 ml sugar
  • 118.29 ml butter, melted
  • Filling
  • 7.08 g envelope unflavored gelatin
  • 118.29 ml milk
  • 2 (453.59 g) package cream cheese, softened
  • 118.29 ml sour cream
  • 1.23-2.46 ml almond extract
  • 326.01 g package milk chocolate chips, melted and cooled
  • 118.29 ml heavy whipping cream
  • milk chocolate kiss, unblanched
  • 1 whole almonds
  • additional whipped cream

Directions

  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.

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