| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups crushed chocolate graham crackers or wafers
- 1/2 cup sliced almonds
- 7 tablespoons butter, melted
- 1/4 teaspoon salt
- 1 cup light brown sugar
- 1/2 cup flour
- 1/2 cup sliced almonds
- 5 tablespoons butter, room temperature
- Two 8-ounce packages cream cheese, room temperature
- 1/2 cup sugar
- 1 cup full-fat Greek yogurt, such as Fage, room temperature
- 2 eggs, room temperature
- 1 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips, melted and cooled
- Powdered sugar, for garnish
Instructions
- Special equipment: a 9-inch springform pan
- Preheat the oven to 350 degrees F.
- For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
- For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
- For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
- Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
- Serve cold, with a dusting of powdered sugar if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 650 |
| Total Fat | 43 g |
| Saturated Fat | 22 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 43 g |
| Protein | 10 g |
| Cholesterol | 122 mg |
| Sodium | 393 mg |
Reviews
This was such a disappointment. The proportions were all wrong – all crust and streusel and very little cheesecake. What there was was whipped to incorporate so much air it collapsed when baked. Sounded wrong when I was making it – should have listened to my inner voice, Christmas dessert was a bust.
It was a BIG hit at Thanksgiving – I think the only thing i would recommend is ease up on the Almond extract – was too forward on the palate on the first bite. But super yummy – even though it did cave in a bit!!
So,…. my crumble topping sank and baked inside of cheesecake filling. Did anyone have this problem? I did everything according to the recipe.
Yas
Definitely a five star dessert. Be sure to use good chocolate. On my first try I melted a cheaper brand, tasted it and it was grainy and “off” tasting. I then melted a better chocolate and I am sure this made all the difference. Relatively easy to make and very impressive looking.
I have been making this every holiday ever since I first saw it on TV. It is always a HIT!
Haven’t eaten it yet, but don’t forget to put a cookie sheet on the bottom rack to catch all the butter which will melt through your springform pan (from the crumble and crust). My oven is smoking! Hoping the cake is tasty and not just smoky.
Excellent!!
Just wondering if we can swap the cream cheese for ricotta cheese and if so, is the same measurements?
Made this this past weekend and it was Fantastic!! Love the addition of the Greek yogurt.