Luscious Almond Cheesecake
Taste of Home
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I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year.
-Brenda Clifford, Overland Park, Kansas
SERVINGS: 14-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 1 hour + chilling
Ingredients:
- 1-1/4 cups crushed vanilla wafers (about 40 wafers)
- 3/4 cup finely chopped almonds
- 1/4 cup sugar
- 1/3 cup butter, melted
- FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/4 cups sugar
- 4 eggs, lightly beaten
- 1-1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- TOPPING:
- 2 cups (16 ounces) sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/8 cup toasted sliced almonds
Directions:
In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of an greased 10-in. springform pan; set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet.
Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers. Yield: 14-16 servings.