Grand Finale Cheesecake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chocolate bar
broken up |
* |
| 4 | packages | cream cheese |
|
| ½ | cup | sugar |
|
| 2 | tablespoons | cocoa powder |
|
| ⅛ | teaspoon | salt |
|
| 2 | large | eggs |
|
| 1 | teaspoon | vanilla extract |
|
| Almond crust | |||
| ¾ | cup | graham cracker crumbs |
*
|
| ⅔ | cup |
almonds
slivered |
*
|
| 2 | tablespoons | sugar |
|
| ¼ | cup | butter |
|
Trans-fat Free
Directions
Heat oven to 325℉ (160℃).
In small microwave-safe bowl, place chocolate.
Microwave at HIGH (100%) 1 minute or until chocolate is melted and smooth when stirred.
In large mixer bowl, beat cream cheese until fluffy.
Stir together sugar, cocoa and salt; blend into cream cheese mixture.
Add eggs and vanilla; beat until well blended. Add melted chocolate; beat just until blended.
Pour into prepared ALMOND CRUST.
Bake 35 to 40 minutes or until almost set.
Remove from oven to wire rack.
With knife, loosen cake from side of pan. Cool completely; remove side of pan.
Refrigerate several hours before serving.
Garnish with shipped cream, if desired.
Cover; refrigerate leftover cheesecake.
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