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Heavenly Chocolate Cheesecake

Heavenly Chocolate Cheesecake


  • 2 c Vanilla Wafers, Fine Crush
  • 1 c Ground Toasted Almonds
  • 1/2 c Butter, Melted
  • 1/2 c Sugar
  • 12 oz Milk Chocolate Chips
  • 1/2 c Milk
  • 1 Env. Unflavored Gelatin
  • 16 oz Cream Cheese, Softened
  • 1/2 c Sour Cream
  • 1/2 ts Almond Extract
  • 1/2 c Heavy Cream, Whipped
  • Whipped cream and chocolate shavings for garnish


  1. In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch spring form pan, covering bottom and 2 1/2 inches up the sides. Set aside.
  2. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside.
  3. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute.
  4. Cook over low heat, stirring constantly until gelatin dissolves. Set aside.
  5. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy.
  6. Beat in gelatin mixture and almond extract. Fold in whipped cream.
  7. Pour into prepared pan. Chill until firm (about 3 hours).
  8. Run knife around edge of cake to separate from pan; remove rim.
  9. Garnish with whipped cream and chocolate shavings, if desired.

Recipe yields: 1 9-inch Cheesecake

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