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Luscious Almond Cheesecake

 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


  • 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
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 4 eggs, lightly beaten
  • 1-1/2 teaspoons McCormick® Pure Almond Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 cup toasted sliced almonds


  • 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.

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Luscious Almond Cheesecake (continued)

Directions (continued)

  • 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.
Nutritional 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.