Fudge-Almond Cheesecake
Submitted by Gamma
Fudge-almond cheesecake on a spicy gingersnap crust, flavored with almond and vanilla extracts, then topped with a glossy semi-sweet chocolate fudge layer. Rich, creamy, no-crack method.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
60 minThis cheesecake stands out in two ways: a gingersnap crust that brings warm spice to the base, and a double dose of almond and vanilla extract that gives the filling a fragrant, almost marzipan-like quality. The fudge topping seals the deal with a glossy layer of melted chocolate and butter.
The slow-cool method is what keeps this cheesecake crack-free. After 45 minutes of baking, you turn the oven off, crack the door, and let the cake come down to room temperature gradually. That gentle transition prevents the surface from contracting and splitting.
Gingersnap crumbs in the crust are a bold choice that pays off. The ginger and spice in those cookies play off the almond flavor in the filling in a way a plain graham crust simply can’t match.
An overnight chill is not optional. Eight hours in the fridge lets the filling set completely and the flavors marry.
Pro Tips
- Soften the cream cheese fully at room temperature before beating. Cold cream cheese makes a lumpy filling.
- Add eggs one at a time and beat on low speed. Overbeating whips in air, which causes cracks and puffing.
- The fudge topping should be warm enough to spread but not hot enough to melt the cheesecake surface. Let it cool slightly before pouring on.
- Run a knife around the edge of the pan before releasing the springform to prevent tearing.
Variations
- Amaretto version: Replace the almond extract with amaretto liqueur for a boozy, deeper almond flavor.
- Graham crust: Swap gingersnap crumbs for graham cracker crumbs if you prefer a milder base.
Ingredients
Directions
Combine crumbs and melted butter; press firmly into the bottom of a 9-inch springform pan.
Set aside. Beat cream cheese until light and fluffy.
Gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add almond and vanilla flavorings; beat until smooth.
Pour batter into prepared pan.
Bake at 350℉ (180℃) for 45 minutes or until cheesecake is almost set.
Turn oven off, and partially open oven door.
Leave cake in oven to cool completely.
Chill 8 hours. Combine chocolate and butter in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until butter and chocolate melt.
Let cool slightly.
Remove from pan.
Spread chocolate mixture over cheesecake.
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