Espresso Chocolate Almond Cluster Cheesecake

By Hklbrries

"Kirkland Signature Chocolate Almond Clusters" from Costco are required to make this recipe.

Ingredients

• Crust:
• Cooking spray
• 2 cups graham cracker crumbs
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 10 Kirkland Signature Chocolate Almond Clusters, finely chopped or lightly ground
• 1/2 cup butter, melted
• Filling:
• 24 ounces cream cheese, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 6 eggs
• 1 tbsp instant espresso dissolved in 1/4 cup hot water (reserve 1/2 tsp for topping)
• 1 tsp vanilla extract
• 25 Kirkland Signature Chocolate Almond Clusters, chopped into raisin-sized chunks
• Topping:
• 1/2 cup sour cream
• 1/2 tsp espresso saved from filling
• 1 tbsp brown sugar
• 10 Kirkland Signature Chocolate Almond Clusters, chopped, for garnish

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F.

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 the sides.

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.

Bake for 40 to 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.

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.