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
Luscious Almond Cheesecake
Luscious Almond Cheesecake
Prep Time
15 min
Cook Time
55 min
Yield
16 servings
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 large eggs, room temperature, lightly beaten
- 1-1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- TOPPING:
- 2 cups 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. 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 side of pan. Refrigerate leftovers.
Nutrition Facts
1 slice: 329 calories, 20g fat (10g saturated fat), 100mg cholesterol, 140mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 5g protein.
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