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Recipe

Grand Finale Cheesecake

Published
Cooking Club Team · 5 hr 5 min
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Grand Finale chocolate cheesecake with almond graham crust and whipped cream

Grand Finale Cheesecake lives up to its name with a rich milk-chocolate filling, bits of almond and toffee flavor, and a golden almond-graham crust. It is smooth, celebratory, and made for a special dessert table.

The cheesecake bakes just until set, then chills until the texture becomes dense and silky. Finish each slice with a little sweetened whipped cream for an elegant vintage presentation.

THE RECIPE

Grand Finale Cheesecake

Prep25 min
Bake35–40 min
Chill4 hr
Yield8 servings

For the Chocolate Cheesecake

For the Almond Graham Crust

Instructions

  1. Heat the oven to 325°F (165°C). In a medium bowl, stir together the graham cracker crumbs, chopped almonds, and sugar. Add the melted butter and mix until evenly moistened.
  2. Press the crust mixture firmly over the bottom and up the side of an 8-inch springform pan. Set aside.
  3. Place the milk chocolate in a microwave-safe bowl. Microwave on high for about 1 minute, stirring after 30 seconds, until melted and smooth.
  4. Beat the softened cream cheese in a large bowl until smooth. In a small bowl, whisk together the sugar, cocoa, and salt; blend this mixture into the cream cheese.
  5. Add the eggs and vanilla and beat just until blended. Mix in the melted chocolate only until combined, taking care not to overbeat.
  6. Pour the filling into the prepared crust. Bake for 35 to 40 minutes, until the center is just set.
  7. Transfer the pan to a wire rack and immediately run a thin knife around the edge. Cool completely, remove the side of the pan, then refrigerate for at least 4 hours.
  8. Slice with a warm, clean knife and garnish with sweetened whipped cream, if desired. Keep leftovers refrigerated.

Recipe Tips

  • Use fully softened cream cheese so the filling blends without lumps.
  • Let the melted chocolate cool slightly before adding it to the filling.
  • Beat only until combined after adding the eggs to keep the cheesecake creamy.
  • Chill for at least four hours—and preferably overnight—for the cleanest slices.

Recipe adapted from the vintage Hershey’s cookbook page supplied by the site owner; directions rewritten for clarity with AI assistance. Featured image: AI-generated food photography.

DessertAmericanChocolateAlmonds