Creamy Almond Delight Cheesecake Recipe

Graham Cracker Base

• 5 oz Graham cracker crumbs
• 4 oz unsalted butter, melted

Almond Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 eggs
• 1 cup toasted almonds, finely chopped

Chocolate Ganache Topping

• 1 cup heavy cream
• 8 oz bittersweet chocolate chips
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 325°F.
2. Mix the graham cracker crumbs and melted butter together and press down firmly into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract together until light and fluffy.
4. Add eggs one at a time, making sure each egg is fully incorporated before adding the next one.
5. Gently fold in the toasted almonds and pour the filling onto the graham cracker base.
6. Bake for 50-60 minutes or until the center is almost set (it will still jiggle slightly).
7. Allow the cheesecake to cool completely before adding the ganache topping.
8. In a small saucepan, heat the heavy cream until just about boiling.
9. Remove from heat and add the bittersweet chocolate chips and vanilla extract, stirring until smooth.
10. Pour the ganache over the cooled cheesecake.
11. Refrigerate the cheesecake for at least 4 hours before serving.