Name: Mocha-Almond Cheesecake recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 270.1 mg sugar: 23.7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

1 9-inch cheesecake

Recipe Note

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

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