Best Mocha Almond Cheesecake Recipes

MOCHA-ALMOND CHEESECAKE

Mocha-Almond Cheesecake image

Chocolate, coffee and almond, oh my! This cheesecake recipe is a sure winner. Creamy chocolate cheesecake with coffee and almonds, a perfect combo!

Provided by Philadelphia Cream Cheese

Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada

Time 6h

Yield 16

Number Of Ingredients 9

Ingredients

2 cups chocolate cookie baking crumbs
⅓ cup butter, melted
3 (250 g) packages Philadelphia Chocolate Brick Cream Cheese, softened
¾ cup white sugar
1 tablespoon Maxwell House Instant Coffee Original Roast
1 tablespoon warm water
3 eggs
½ cup slivered almonds, toasted
2 tablespoons chocolate syrup

Steps:

Preheat oven to 350 degrees F (180 degrees C).
Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Dissolve coffee in water. Add to cream cheese mixture; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Sprinkle with nuts and drizzle with chocolate syrup just before serving.

Nutrition Facts : Calories 347 calories, Carbohydrate 33.5 g, Cholesterol 89.3 mg, Fat 21.7 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 10.8 g, Sodium 270.1 mg, Sugar 23.7 g

MOCHA ALMOND CHEESECAKE

Mocha Almond Cheesecake image

Make and share this Mocha Almond Cheesecake recipe from Food.com.

Provided by carolinafan

Categories Cheesecake

Time 4h20m

Yield 1 9-inch cheesecake

Number Of Ingredients 8

Ingredients

1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter or 1/3 cup margarine, melted
1 (8 ounce) package cream cheese, softened
2 eggs
2 tablespoons amaretto liqueur
2 teaspoons instant coffee powder
1/2 cup slivered almonds, toasted

Steps:

Preheat oven to 300.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press into bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 15 minutes.
In large mixing bowl, beat cream cheese and remaining 3/4 cup sugar 5 minutes at medium speed of electric mixer; add eggs, one at a time, mixing well after each addition. Add liqueur and coffee powder, blending thoroughly; fold in almonds.
Pour into baked crust. Bake 40 minutes or until filling is set.
Shut off oven, open door and allow cheesecake to cool in oven.
When cool, remove from oven; remove rim of pan. Refrigerate to chill thoroughly before serving.

Nutrition Facts : Calories 3104, Fat 190.4, SaturatedFat 95.8, Cholesterol 835, Sodium 2010.2, Carbohydrate 315, Fiber 9.9, Sugar 242.9, Protein 50.7