Recipe

Chocolate Almond Crunchies Recipe


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Ingredients
  • 1 Cheesecake Crust With Almonds; see Note
  • === FILLING ===
  • 3/4 c Sugar
  • 4 Eggs
  • 2 ts Vanilla extract
  • 1 1/2 lb Cream cheese
  • 8 oz Bittersweet chocolate; melted
  • 2 ts Almond extract
  • 1/2 c Toasted; sliced slivered almonds

Directions
  • Step #1 Note: See the "Cheesecake Crust With Almonds" recipe which is included in this collection.
  • Step #2 Set a rack at the middle level of the oven & preheat to 350 degrees.
  • Step #3 Butter & line with parchment a 9-inch springform pan.
  • Step #4 Prepare the Cheesecake Crust With Almonds dough & place it in the prepared pan.
  • Step #5 Pat it down evenly & firmly to cover the pan bottom.
  • Step #6 Bake for about 15 to 20 mins, until the dough is golden & baked through.
  • Step #7 Lower the oven temperature to 325F degrees.
  • Step #8 To make the filling, you mixer should always be set on the lowest speed.
  • Step #9 Use the paddle attachment, to beat the cream cheese smooth, if your mixer has one, no more than 30 seconds.
  • Step #10 Stop the mixer & scrape the bowl & beater.
  • Step #11 Add the sugar in a stream, mixing for no more than 30 seconds.
  • Step #12 Stop and scrape.
  • Step #13 Add the melted chocolate; mix only until absorbed, no more than 30 seconds.
  • Step #14 Add the vanilla & almond extracts & mix.
  • Step #15 Add the eggs, one at a time, mixing only until each is absorbed.
  • Step #16 Stop and scrape after each addition.
  • Step #17 Wrap aluminum foil around the bottom of the springform pan so it comes at least 1-inch up the sides.
  • Step #18 Pour the filling into the prepared pan over the crust.
  • Step #19 Sprinkle top the sliced almonds evenly on top of the filling.
  • Step #20 Place the pan in a jelly-roll or roasting pan & pour warm water into the jelly-roll pan to a depth of 1/2-inch.
  • Step #21 Bake the cheesecake for about 65 mins, or until lightly colored & firm except for the very center.
  • Step #22 remove this from the pan of hot water.
  • Step #23 Remove the foil & cool completely on a rack.
  • Step #24 Wrap the cheesecake & chill overnight before unmolding.
  • Step #25 Serve in wedges.
  • Step #26 This recipe yields one 9-inch cake, about 12 servings.
  • Step #27 --.
  • Enjoy the Chocolate Almond Crunchies recipe

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Appetizers / Finger Foods
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