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Luscious Almond Cheesecake

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

14-16 ServingsPrep: 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 a greased 10-in.
springform pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs;
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.

2 of 2

Luscious Almond Cheesecake (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 329 calories, 20 g fat (10 g saturated fat), 100 mg cholesterol, 140 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.