Mocha-Almond Cheesecake

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

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 347 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.

Step 3

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.

Step 4

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.

Step 5

Sprinkle with nuts and drizzle with chocolate syrup just before serving.