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Crustless Almond Cheesecake

 Crustless Almond Cheesecake
The dessert, Molly notes, is another tried-and-true family favorite. "My mother made this scrumptious dessert for years," she says. "It's creamy and satisfying, and folks always ask for the recipe."
4 ServingsPrep: 10 min. Bake: 35 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/8 teaspoon McCormick® Pure Almond Extract
  • 1/2 cup sour cream
  • 4 teaspoons sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Assorted fresh fruit, optional


  • In a small bowl, beat the cream cheese and sugar for 2 minutes or
  • until smooth. Add the egg and almond extract; beat on low speed just
  • until combined.
  • Pour into a 7-in. pie plate coated with cooking spray. Bake at
  • 350° for 25 minutes. Remove to a wire rack; cool for 5 minutes.
  • Combine topping ingredients; spread over cream cheese filling. Bake
  • 7-8 minutes longer or until set. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; refrigerate for
  • at least 1 hour before serving. Serve with assorted fruit if
  • desired. Yield: 4 servings.
Nutritional Facts: One piece (prepared with reduced-fat cream cheese and reduced-fat sour cream) equals 281 calories,

2 of 2

Crustless Almond Cheesecake (continued)

Nutritional Facts: 16 g fat (10 g saturated fat), 103 mg cholesterol, 276 mg sodium, 25 g carbohydrate, 0 fiber, 10 g protein.