Best 8 Chocolate Almond Marble Cheesecake Recipes

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Indulge in a delightful culinary journey with our tantalizing Chocolate Almond Marble Cheesecake recipe. This decadent dessert seamlessly blends the richness of chocolate and the nutty crunch of almonds, creating a symphony of flavors that will tantalize your taste buds. The creamy cheesecake filling, swirled with luscious chocolate ganache, is encased in a crisp almond crust, resulting in a textural masterpiece. This recipe also includes variations for a gluten-free crust and a dairy-free filling, ensuring that everyone can savor this delectable treat. Get ready to embark on a baking adventure that will leave you with memories as sweet as the cheesecake itself!

Let's cook with our recipes!

AMY'S MARVELOUS MARBLED CHEESECAKE



Amy's Marvelous Marbled Cheesecake image

Delicious chocolate cheesecake swirled in creamy vanilla batter and layered on a crumbly chocolate graham cracker crust.

Provided by Amy

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

1 ½ cups crushed chocolate graham crackers
6 tablespoons butter, softened
2 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
  • In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
  • Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
  • Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 17.2 g, Cholesterol 87.3 mg, Fat 21.8 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 12.9 g, Sodium 214.6 mg, Sugar 12.7 g

CHOCOLATE-ALMOND CHEESECAKE



Chocolate-Almond Cheesecake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 17

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

Steps:

  • 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.

CHOCOLATE ALMOND CHEESECAKE



Chocolate Almond Cheesecake image

Make and share this Chocolate Almond Cheesecake recipe from Food.com.

Provided by Courtly

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14

2 cups finely crushed vanilla wafers
1 cup finely chopped almonds, toasted
1/3 cup sugar
1/2 cup butter, melted
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup milk
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/4-1/2 teaspoon almond extract
1 (11 1/2 ounce) package milk chocolate chips, melted and cooled
1/2 cup heavy whipping cream
milk chocolate kiss, unblanched
1 whole almonds
additional whipped cream

Steps:

  • In a bowl, combine the wafer crumbs, almonds and sugar; stir in butter.
  • Press onto the bottom and 1 3/4 inches up the sides of a greased 9 inch springform pan.
  • Cover and refrigerate for 1 hour.
  • In a small saucepan, soften gelatin in milk; let stand for 5 minutes.
  • Cook and stir over medium heat until gelatin is dissolved.
  • Cool to room temperature, about 6 minutes.
  • In a large mixing bowl, beat the cream cheese, sour cream and almonds extract until smooth.
  • Beat in melted chocolate and gelatin mixture.
  • Fold in whipped cream.
  • Spoon into crust.
  • Cover and chill for 6 hours or overnight.
  • Just before serving, run a knife around edge of pan to loosen.
  • Remove sides of pan.
  • Garnish with chocolate kisses, almonds and additional whipped cream.
  • Refrigerate leftovers.

Nutrition Facts : Calories 378.5, Fat 34.4, SaturatedFat 18.1, Cholesterol 82.2, Sodium 224.3, Carbohydrate 12.7, Fiber 1.5, Sugar 8.6, Protein 7.2

CHOCOLATE MARBLED CHEESECAKE



Chocolate Marbled Cheesecake image

Get out the springform pan-and get ready to impress your guests! No need to tell them that this Chocolate Marbled Cheesecake is actually very easy to make.

Provided by My Food and Family

Categories     Dairy

Time 5h30m

Yield 16 servings

Number Of Ingredients 8

18 vanilla creme-filled chocolate sandwich cookies, crushed (1-1/2 cups crumbs)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly

Steps:

  • Heat oven to 325°F.
  • Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour half the batter into medium bowl; stir in melted chocolate. Drop tablespoonfuls of batters alternately into pan. Cut through batters with knife several times for marble effect.
  • Bake 55 min. to 1 hr. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate 4 hours or overnight.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 125 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

DOUBLE CHOCOLATE ALMOND CHEESECAKE



Double Chocolate Almond Cheesecake image

This cheesecake is easy to make-but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

CRUST:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
2 large eggs, room temperature, lightly beaten
TOPPING:
1 cup sour cream
1/4 teaspoon baking cocoa
2 tablespoons sugar
1/2 teaspoon almond extract
Sliced almonds, toasted, optional

Steps:

  • In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust., Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes., Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds if desired.

Nutrition Facts : Calories 315 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 215mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

MARBLE CHEESECAKE



Marble Cheesecake image

Make and share this Marble Cheesecake recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Cheesecake

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, Melted
24 ounces cream cheese, Softened
3/4 cup sugar
1 teaspoon vanilla
3 large eggs
1 ounce unsweetened chocolate square, The 1 oz square of unsweetened Chocolate should be melted

Steps:

  • Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan.
  • Bake at 350 degrees F., 10 minutes.
  • Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended.
  • Add eggs, one at a time, mixing well after each addition.
  • Blend chocolate into 1 cup batter.
  • Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect.
  • Bake at 450 degrees F., 10 minutes.
  • Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes.
  • Loosen cake from rim of pan; cool before removing rim of pan.
  • Chill.

Nutrition Facts : Calories 408.6, Fat 30.5, SaturatedFat 15.4, Cholesterol 130.8, Sodium 321, Carbohydrate 29.1, Fiber 0.7, Sugar 23.7, Protein 6.9

CHOCOLATE MARBLE CHEESECAKE



Chocolate Marble Cheesecake image

Provided by Georgia Downard

Categories     Cake     Coffee     Food Processor     Chocolate     Dessert     Bake     Low Fat     Cream Cheese     Ricotta     Almond     Amaretto     Chill     Healthy     Sour Cream     Self

Number Of Ingredients 18

Crust
2 tablespoon slivered blanched almonds
Vegetable oil cooking spray
6 chocolate wafers
Filling
15 ounces (1 3/4 cups) part-skim ricotta
8 ounces lowfat cream cheese, room temperature
1 cup sugar
1/2 cup lowfat sour cream
1 large whole egg
2 egg whites
1/4 teaspoon almond extract (or to taste)
2 tablespoon all-purpose flour
1/4 teaspoon salt
2 tablespoon amaretto (if desired)
3 tablespoon unsweetened cocoa powder
1/2 teaspoon instant-espresso powder
3 tablespoon bittersweet chocolate chips

Steps:

  • Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
  • Filling:
  • Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

CHOCOLATE-MARBLED ALMOND CHEESECAKE



Chocolate-Marbled Almond Cheesecake image

This rich, dark chocolate marbled cheesecake, on a almond crust is meant for those with a passion for chocolate. Looks so rich :) just don't count calories! If you are counting calories, it is forgiven over the Holiday Season ;) Preperation time includes setting time. Land-o-Lakes Cookbook.

Provided by daisygrl64

Categories     Cheesecake

Time 12h15m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups sugar
4 (8 ounce) packages cream cheese, softened
4 eggs
1 cup sour cream
1 tablespoon unsweetened cocoa
2 teaspoons vanilla
1 teaspoon almond extract
12 ounces semi-sweet chocolate chips, melted
2 ounces blanched almonds, finely chopped

Steps:

  • heat oven to 325*F.
  • in large mixer bowl combine sugar and cream cheese. beat at medium speed scraping bowl often until light and fluffy.
  • continue beating, adding eggs one at a time, until creamy.
  • add remaining ingredients except chocolate chips and almonds.
  • continue beating, scraping bowl often until well mixed.
  • by hand fold in melted chocolate chips to swirl chocolate throughout batter for marble effect.
  • lightly butter 9" springform pan; press almonds firmly on bottom of pan.
  • pour batter into prepared pan.
  • bake for 65 to 75 minutes or until set.
  • turn off oven; leave cheesecake in oven for 2 hours.
  • loosen sides of cheesecake from pan by running knife around inside of pan.
  • cool completely.
  • cover, refrigerate 8 hours or overnight.
  • store refrigerated.

Nutrition Facts : Calories 627.3, Fat 43.1, SaturatedFat 24.9, Cholesterol 162.1, Sodium 262, Carbohydrate 55.5, Fiber 2.3, Sugar 49.5, Protein 10.8

Tips:

  • Use high-quality chocolate. The quality of the chocolate you use will greatly impact the flavor of the cheesecake. Look for a chocolate that is at least 70% cacao and has a rich, dark flavor.
  • Make sure the cream cheese is at room temperature. This will help it mix smoothly with the other ingredients and prevent lumps.
  • Don't overmix the batter. Overmixing the batter can make the cheesecake tough.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 4 hours before serving. This will give the cheesecake time to set and develop its flavor.

Conclusion:

This chocolate almond marble cheesecake is a delicious and decadent dessert that is perfect for any occasion. The combination of chocolate and almond flavors is a classic, and the marble swirl adds a beautiful touch. This cheesecake is sure to be a hit with everyone who tries it.

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