Mocha-Almond CheesecakeSource 0

Mocha-almond Cheesecake

Serving 16 people

360 min


  • butter 1/3 cup butter, melted
  • chocolate syrup 2 Tbsp. chocolate syrup
  • cookie crumbs 2 cups chocolate cookie baking crumbs
  • cream cheese 3 pkg. (250 g each) Philadelphia Chocolate Brick Cream Cheese, softened
  • eggs 3 eggs
  • instant coffee 1 Tbsp. Maxwell House Instant Coffee Original Roast
  • slivered almonds 1/2 cup slivered almonds, toasted
  • sugar 3/4 cup sugar
  • water 1 Tbsp. warm water
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How to make it

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