Ingredients Jump to Instructions ↓


  2. 20 chocolate-covered graham cracker cookies

  3. 3 tbsp unsalted butter, room temperature

  4. 3 8-oz packages cream cheese, room temperature

  5. 2/3 cup plus 3 tbsp sugar

  6. 1/4 cup sour cream

  7. 5 tsp cornstarch

  8. 3 large eggs

  9. 1 large egg yolk

  10. 1 tsp vanilla extract

  11. 1/2 cup Frangelico (hazelnut liqueur)

  12. 1/3 cup almonds, toasted, chopped

  13. 1 tsp almond extract

  14. 4 tsp unsweetened cocoa powder Position rack in center of oven and preheat to

  15. 425F. Wrap foil

  16. 9-inch-diameter springform pan with

  17. 3/4-inch-high sides. Finely grind graham cracker cookies in processor.

  18. Add butter and process until blended. Press mixture onto bottom

  19. (not sides) of prepared pan. Set aside.

  20. Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in

  21. processor. Add eggs, yolk and vanilla; process until well blended,

  22. scraping down sides of processor occasionally. Transfer 3/4 cup

  23. cream cheese mixture to small bowl; set aside. Add Frangelico,

  24. almonds and almond extract to remaining cream cheese mixture in

  25. processor. Blend well, using on/off turns. Spoon 2 1/2 cups Frangelico

  26. mixture over crust.

  27. 3 tablespoons sugar into reserved

  28. 3/4 cup

  29. cream cheese mixture. Spoon 2/3 cup cocoa mixture over Frangelico

  30. mixture in pan. Spoon remaining Frangelico mixture over cocoa

  31. mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip

  32. of small knife through batter several times to marbleize.

  33. 10 minutes. Reduce oven temperature to

  34. 325F and bake cake until sides are puffed and center is set, about 45 minutes.

  35. Transfer cake to rack. Using small knife, cut around sides of pan

  36. to loosen cake. Cool cake completely in pan. Cover; chill overnight.

  37. Remove pan sides from cake. Cut into wedges, garnish with whipped

  38. cream and chocolate covered almonds and serve.

  39. Makes 12 servings.


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