I’ll be celebrating my birthday this weekend so I thought it would be the perfect opportunity to share this awesome treat. It combines several of my favorite things: chocolate, cheesecake and Hawaii.
We picked up this cookbook when we were on our honeymoon in Hawaii almost two years ago. It’s a great collection of local recipes and every time I make something from it I imagine I’m back there enjoying the islands.
This isn’t like the New York style cheesecakes I usually make – it’s much thinner – but it’s just as good. I also found this one to be a little easier than a traditional cheesecake; you don’t have to worry about cracking issues with this one.
Creamy, chocolately and delicious. I love this dessert.
Chocolate Almond Cheesecake
(adapted from Best of the Best from Hawaii Cookbook)
For the crust:
1 c. chocolate graham cracker crumbs
1/4 c. sugar
1/4 c. unsalted butter, melted
For the cheesecake:
4 oz. semisweet chocolate chips, divided
1 (8 oz.) package cream cheese, softened
1/2 c. white sugar
1 1/2 c. sour cream, divided
1 t. vanilla extract
1/4 c. finely diced almonds
2 T. firmly packed brown sugar
Combine the crust ingredients and mix well. Press mixture into a 9-inch springform pan.
Melt 3 oz. of the chocolate in the microwave or a double boiler. Set aside.
Whip cream cheese and white sugar together until creamy. Add 1/2 c. sour cream and eggs. Blend in melted chocolate and vanilla. Pour mixture into prepared crust. Bake for 35-40 minutes or until cheesecake center is set.
Blend remaining 1 c. sour cream, brown sugar and almonds. Spread over cheesecake and bake for an additional 5 minutes. Cool to room temperature.
Melt remaining 1 oz. chocolate. Drizzle over cheesecake. Chill for at least 4 hours before serving.