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Chocolate-Topped Chocolate Cheesecake

Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling.
  • Total Time
    Prep: 20 min. + chilling Bake: 45 min. + cooling
  • Makes
    12 servings

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

Directions

  • 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
1 slice: 372 calories, 22g fat (13g saturated fat), 98mg cholesterol, 187mg sodium, 42g carbohydrate (34g sugars, 2g fiber), 5g protein.

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