Chocolate glazed almond cheesecake

1 servings

Ingredients

Quantity Ingredient
8-10 servings
2½ cup Gingersnap cookie crumbs
24 eaches Ounces cream cheese, softened
1 cup Sugar
1 cup Heavy cream
1⅓ cup Semisweet chocolate chips
⅓ cup Butter, melted
3 larges Eggs, room temperature
2½ teaspoon Vanilla
2½ teaspoon Almond extract
1 teaspoon Vanilla

Directions

CRUST

FILLING

CHOCOLATE GLAZE

To prepare crust, combine gingersnap crumbs and melted butter. Press crumbs onto bottom of buttered 9-inch springform pan and as far up sides as crumbs allow. IN food processor or large mixing bowl, beat cream cheese until smooth. Blend in sugar, eggs and flavoring. Pour into crust. Bake at 350 F for 45 minutes. Turn off oven and allow cake to cool with door open. Cool to room temperature. Refrigerate at least 3 hours before cutting. In small saucepan, scald cream. Add chocolate, stirring until melted. Add vanilla and stir until glaze is smooth. Cool to room temperature. Pour glaze over top of cheesecake and refrigerate until ready to serve. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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