The thought alone of cheesecake makes me drool. It’s just one of those desserts I love. But who am I kidding? I pretty much love all dessert.
Add some chocolatey almond goodness, and I’m in heaven.
I entered the Simply Sesame Blogger Challenge with a this gluten-free Chocolate Chip Almond Cheesecake recipe, and I’m sure it will take the cake (pun intended). Seriously though. It’s delicious.
This recipe was inspired by Food.com’s Ruggles Reese’s Peanut Butter Cup Cheesecake. I made it gluten-free, changed the flavor from peanut to almond and threw in some chocolate … because why not?
- 1 package Glutino gluten-free chocolate vanilla creme cookies
- 1 cup sliced almonds
- 1/3 cup butter, melted
- 2 lbs cream cheese, softened
- 5 eggs, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 1/4 cup Simply Sesame Vanilla with Almond Bits spread
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- 1 cup chocolate chips + extra to top the cheesecake
- 3 ounces sour cream
- 1/2 cup sugar
- Preheat oven to 275 degrees.
- Combine gluten-free crushed cookies and 1/2 cup sliced almonds that have been ground in a food processor with the melted butter.
- Pat the crust mixture onto bottom of a greased 10-inch springform pan. Set aside.
- Beat cream cheese with electric mixer until smooth.
- Add eggs, one at a time, beating well after each addition.
- Add sugar, cream and Simply Sesame Vanilla with Almond Bits spread – mix until smooth.
- Stir in vanilla, then fold in chocolate chips and 1/3 cup sliced almonds with a rubber spatula.
- Pour filling into prepared crust.
- Place springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
- Bake for 2 hours or until firm and lightly browned.
- Remove the cheesecake from the oven. Combine the sour cream and sugar. Spread it on the cheesecake. Return the cake to the oven for 5 minutes.
- Remove from the oven and sprinkle on a handful of chocolate chips and the remaining almond slices. Allow to cool on a wire rack for an hour.
- Run a knife along the edge of the cake to loosen it from the pan somewhat
- Refrigerate for at least 4 hours.
Want more ideas? This blog post showcases just one of many delicious ways to enjoy these non-GMO, gluten-free snack dips and spreads.