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Strawberry Dream
Strawberry Dream

Print This and Healthy Black Bottom Almond Cheesecake Recipe

Black Bottom
Almond Cheesecake Recipe

The combination of chocolate wafers crushed to a fine crust powder, surrounded by cream cheese and whipping cream. Black Bottom Almond Cheesecake highlighted with the wonderful flavor of Amaretto.

1/2 cup Chocolate wafers, crushed
1 cup Blanched almonds, lightly toasted
1 1/2 cups + 1 Tb Sugar
6 Tb Butter, room temperature
1 1/2 lbs Cream cheese, softened
4 Eggs
1/3 cup Whipping cream
1/4 cup Amaretto
2 tsp Vanilla
2 cups Sour cream

Oven Temp ~ 375°
Baking Time ~
Pan Type ~ 9 1/2 to 10-inch springform pan
Preheat the oven.

Combine chocolate wafer crumbs, chopped almonds, 1/3 cup sugar and softened butter. Pat crust mixture into bottom of a 9 1/2 to 10-inch spring form pan.
Cream together soft cream cheese and 1 cup sugar. Beat in eggs one at a time, mixing well after each addition. Add heavy cream, Amaretto and 1 teaspoon vanilla. Beat mixture until light. Pour into black bottom shell. Bake for suggested time, then cool on rack for 5 minutes.

Combine sour cream and remaining vanilla with 1 tablespoon sugar. Spread over Black Bottom Almond Cheesecake and return to oven. Bake Almond Cheesecake for 5 more minutes. Cool cheesecake completely in pan. Cover lightly and chill at least 5 hours. Garnish with almonds.

Nutrition facts:
Serving Size 164 g
Calories 545
Calories from Fat 366
Total Fat 40.6g 62%
Saturated Fat 22.7g 113%
Cholesterol 153mg 51%
Sodium 668mg 28%
Total Carbohydrates 34.6g 12%
Dietary Fiber 1.1g 5%
Sugars 32.1g
Protein 9.5g
Vitamin A 26% • Vitamin C 1% • Calcium 12% • Iron 8%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!