CHOCOLATE-TOPPED CHOCOLATE CHEESECAKE

Chocolate-Topped Chocolate Cheesecake image

Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

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Ingredients

1-1/4 cups graham cracker crumbs (about 20 squares)
1/2 cup sugar
1/4 cup baking cocoa
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 large eggs, lightly beaten
1 cup semisweet chocolate chips, melted
1 teaspoon almond extract
1/2 teaspoon vanilla extract
TOPPING:
1/4 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1 tablespoon honey

Steps:

In a large bowl, combine the cracker crumbs, sugar and cocoa; stir in butter until crumbly. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. , In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust., Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set.

Nutrition Facts : Calories 372 calories, Fat 22g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 187mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.