Espresso Chocolate Almond
CRUS T 1 tablespoon instant espresso
Cooking spray dissolved in 1/4 cup hot water
2 cups graham cracker crumbs (reserve 1/2 teaspoon for topping)
1/2 cup brown sugar 1 teaspoon vanilla extract
1/2 cup granulated sugar 25 Kirkland Signature Chocolate
10 Kirkland Signature Chocolate Almond Clusters, chopped Almond Clusters, finely chopped into raisin-sized chunks
or lightly ground TOPPING
1/2 cup butter, melted 1/2 cup sour cream
FILLING 1/2 teaspoon espresso
24 ounces cream cheese, softened saved from filling
1 cup brown sugar 1 tablespoon brown sugar
1 cup granulated sugar 10 Kirkland Signature Chocolate Almond Clusters, chopped,
6 eggs for garnish
1. Preheat oven to 350°F.
2. To prepare the crust, coat a 9-inch springform pan with cooking spray.
Place all remaining ingredients in a bowl and stir until well combined. Pour
into the prepared pan and press evenly over the bottom and about 1 inch up
3. To prepare the filling, beat cream cheese and both sugars with an electric
mixer until smooth, scraping down the sides of the bowl at least twice. Add
eggs one at a time, mixing well after each addition. Add espresso and vanilla
and beat until the batter is smooth. Stir in the chocolate almond clusters by
hand. Pour the batter over the crust in the pan.
4. Bake for 40-60 minutes, or until set. The cheesecake will still jiggle a little
in the center. Remove from the oven and let cool. Refrigerate until chilled.
5. To prepare the topping, place sour cream, espresso and brown sugar in a
bowl and stir to combine. Spread topping over the cheesecake and sprinkle
with chopped candy clusters. Remove from the pan. Makes 12 servings.