How To Make Chocolate Almond Cheesecake
Indulge yourself with this velvety and crunchy cheesecake! It’s got delicious bites of chocolate, almonds and coconut to taste just like Almond Joy bars.
- 2cupsalmond meal
- 24ozlow-fat cream cheese3 bricks, softened
- 1cupgranulated sugar
- 1cupGreek yogurtplain or vanilla
- ¼cupunsweetened cocoa powder
- 2tspvanilla extract
- 1tspalmond extract
For Samoa Topping:
- ½cupBlue Diamond almonds
- ½cupchocolate chipssemisweet or dark
- ½cupcoconut flakestoasted, or shredded
For Chocolate Ganache:
- 6ozchocolatesemisweet or dark
- ¼cupalmond milkor 2% dairy milk
- 2tbspbutteror coconut oil
Preheat the oven to 325 degrees F.
Grease a 9-inch springform pan, then carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, ensuring there are no gaps.
Stir together the almond meal and melted butter in a large mixing bowl until evenly combined.
Press the almond mixture evenly into the bottom of the springform pan.
Place the pan in a large roasting dish, then bring a tea kettle or pot of water to boil. Set aside.
Using an electric mixer, beat the cream cheese on medium speed for 3 minutes until smooth.
Add the sugar and beat for 1 minute until well blended.
Add the Greek yogurt, cocoa powder, vanilla extract and almond extract.
Beat for 1 minute, stopping partway to scrape the bottom of the bowl with a spatula.
Add eggs, one at a time, beating on low speed after each addition just until blended, and scraping the bottom of the pan once or twice.
Pour the mixture onto the crust.
Place the double pans in the oven on a shelf on the bottom third of the oven.
Carefully use a tea kettle to pour the boiling water in the larger pan to form a water bath around the springform, coming up about 1-inch around the springform.
Close the oven door, then bake for about 1 hour and 15 minutes, or until center is almost set.
Turn the oven off, and open oven door slightly.
Let cheesecake set in the oven for 1 hour.
Remove cheesecake from the oven, then carefully run a knife around the edges of the cake.
Let cool to room temperature, then cover and refrigerate at least 4 hours or overnight.
Remove the springform rim.
Combine the chocolate, almond milk, and butter in a small saucepan and heat over medium heat, stirring frequently, until the chocolate is completely melted.
Remove from heat and let cool for at least 5 minutes.
Spread about ⅔ of the chocolate ganache evenly over the top of the chilled cheesecake.
Sprinkle evenly with almonds, chocolate chips and toasted coconut.
Add the remaining ⅓ of the chocolate ganache to a piping bag, then drizzle it over the top of the cheesecake.
Serve, and enjoy!
- Calories: 572.47kcal
- Fat: 39.96g
- Saturated Fat: 18.07g
- Trans Fat: 0.33g
- Monounsaturated Fat: 8.27g
- Polyunsaturated Fat: 1.83g
- Carbohydrates: 44.49g
- Fiber: 5.03g
- Sugar: 35.66g
- Protein: 14.74g
- Cholesterol: 95.55mg
- Sodium: 244.85mg
- Calcium: 166.01mg
- Potassium: 440.29mg
- Iron: 1.66mg
- Vitamin A: 173.24µg
- Vitamin C: 0.11mg
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