Hershey’s put out a great brochure on their 100th Anniversary back in 1994. This is one of the recipes that was in that folder that I love to make, however I have added a few twists of my own to make it even more delectable.
Believe me it is a real treat and a keeper if you love chocolate and cheesecake. However it is a wonderful dessert for a special occasion. This will be one of the things I’m baking to take to my daughter’s house on Christmas to serve for our dessert along with some pies.
We are going to have a family reunion for the first time since my dear mother passed away. I’m looking forward to all her children, grand children, and her only great grand daughter getting together. My sister is coming in from North Carolina with her husband and my grand daughter is coming in from Florida for the occasion, plus the rest of us are already living here but in different parts of Texas. It should be a wam-bang occasion.
I thought you might enjoy sharing in this grand cheesecake too, so here is the recipe.
Grande Finale Chocolate Cheesecake With or Without Cherries
The Almond crust recipe:
In a medium bowl, stir together 3/4 cups graham crackers crumbs, 2/3 cup of slivered almonds and 2 tablespoons sugar. Stir in to this mixture 1 stick of butter or margarine that has been melted. Now press this mixture onto the bottom and up the sides of a 8″ spring form pan or any pan that has a removable bottom. Set this to one side while you mix the filling.
The Filling for the cheesecake:
1 Symphony milk chocolate bar (or milk one 7oz chocolate bar that has almonds and toffee chips ) broken into pieces
12 oz of cream cheese softened (that is 4 – 3oz packages)
1/2 cup sugar
2 Tablespoon cocoa
1/8 teaspoon salt
1 tsp vanilla extract
1 teaspoon almond extract
Heat your oven to 325 degrees.
Now in a small bowl, that is safe for microwaving, put in your chocolate pieces and cook them on HIGH for one minute or until the chocolate melts and is smooth when you stir it.
In another large mixing bowl, beat together all the cream cheese until it is light and fluffy. Stir together the sugar, cocoa and salt and blend this into the cream cheese mixture. Add in your egg and the vanilla and beat until well blended. Finally add in your melted chocolate and beat only until it is just blended. Pour this entire mixture into the prepared Almond crust.
Bake for 35 to 40 minutes or until almost set. Take out of the oven and place on a wire rack. Now with a knife loosen the cake from the sides of the pan. Cool completely before removing the sides of the pan. Refrigerate for several hours before serving.
I may even add some cherries pie filling on top and make it extra special. Be sure to top it with Whipped cream even if you forgo the cherry pie filling. This makes enough for 8 large pieces or 12 smaller servings. If there is any left (which I doubt), cover it, and refrigerate the leftover cheesecake.
