- 10 ounces canned chocolate macaroons, ground
- parchment circle
- nonstick spray
- 1 recipe Almond Cream Cheese, room temperature
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup chocolate chips, melted and cooled slightly
- Additional nuts, chocolate and powdered sugar for garnish
Rich, creamy, chocolately, decadent, delicious...and no one will believe it's non-dairy AND Kosher for Passover!
- Preheat oven to 350°F.
- Spray the bottom only of an 8 or 9-inch springform pan with nonstick spray. Do not spray the sides.
- Place the parchment circle on the bottom of the pan.
- Press the macaroons onto the bottom and 1/2-inch up the sides of the pan. Set aside.
- In the bowl of a mixer using the paddle attachment, blend together the sugar and cream cheese. Mix in the eggs one at a time. Blend in the vanilla extract.
- Pour all the batter into the prepared pan EXCEPT 1 CUP of batter.
- Blend the melted chocolate into the reserved batter.
- Spoon batter into the cake, then swirl with a knife or offset spatula.
- Bake for 30 minutes until set.
- Refrigerate at least 1 hour before serving.
- Garnish with additional chocolate and nuts.
- Sprinkle powdered sugar over the top.
- You can find the recipe for Almond Cream Cheese here: https://koshereveryday.com/almond-cream-cheese-kosher-for-passover/
- If you don't have a springform pan you can use a deep pie dish.
- If you'd like a thinner crust use 1/2-3/4 of the can of macaroons.
- You can also make this a plain vanilla Almond Cream Cheesecake. Simply omit the chocolate from the recipe.
- You can also top this cheesecake with your favorite fruits/berries.
- You can make a completely chocolate Almond Cream Cheesecake by using 3/4 cup melted chocolate chips instead of just 1/4 cup.
- It's important not to spray or grease the sides of the pan as it will hamper the rising of the cake.