Try this Fudge-Almond Cheesecake recipe, or contribute your own.
Suggest a better descriptionCombine crumbs and melted butter; press firmly into the bottom of a 9-inch springform pan. Set aside. Beat cream cheese until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add almond and vanilla flavorings; beat until smooth. Pour batter into prepared pan. Bake at 350 degrees for 45 minutes or until cheesecake is almost set. Turn oven off, and partially open oven door. Leave cake in oven to cool completely. Chill 8 hours. Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until butter and chocolate melt. Let cool slightly. Remove from pan. Spread chocolate mixture over cheesecake. SOURCE: Gary Sawyers; Cooking with Class; Frederick Community College; Frederick, Maryland; Americas Best Recipes; A 1988 Hometown Collection; Oxmoor House.
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1246 | ||
Calories from Fat: 865 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.2g | 128 % | |
Saturated Fat 52.8g | 264 % | |
Monounsaturated Fat 25.8g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 531.6mg | 164 % | |
Sodium 958.2mg | 33 % | |
Potassium 502.1mg | 13 % | |
Total Carbohydrate 79.5g | 23 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 78.3g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1246
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