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Luscious Almond Cheesecake Recipe

Luscious Almond Cheesecake Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 55 min. + chilling YIELD:14-16 servings


  • 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 large eggs, lightly beaten
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 cup toasted sliced almonds


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers. Yield: 14-16 servings.

Nutritional Facts

1 slice: 329 calories, 20g fat (10g saturated fat), 100mg cholesterol, 140mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 5g protein.

Reviews for Luscious Almond Cheesecake

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Reviewed Jan. 9, 2018

"There are no words to describe how incredible this cheesecake is. A friend/co-worker brought it to our holiday party and needless to say, I made one for Christmas at home. I will definitely be making this again, a new household favorite!!"

Reviewed Oct. 12, 2016

"I am always nervous making a new cheesecake. I had many, many compliments on this one and I am going to make it again this weekend! It is yummy!"

Reviewed Dec. 16, 2015

"Since I found this recipe a few years ago, it has been the only cheesecake I will ever make. This is the best ever. No matter where I take it, everyone always requests for me to make it again, and again, and again."

Reviewed May. 22, 2014

"The base of this recipe I have used for years. I have made this with a coconut crust (chocolate biscotti, chocolate gram cracker or just plan ones) add minced coconut. Then add coconut instead of almond flavor. Add more coconut on top of the sour cream top when still warm and before you chill."

Reviewed Apr. 23, 2014

"I made this because Ann Kaiser (the retired editor of Taste of Home) said it was one of her all time favorite TOH desserts. I see why.... it's delicious - nice & light.. very special dessert."

Reviewed Dec. 1, 2013

"Just wonderful, my go to cheesecake recipe. The sour cream topping is delicious!"

Reviewed Mar. 28, 2013

"I always get a request for this at Easter time."

Reviewed Jan. 23, 2013

"Wow. I am always on the lookout for a great cheesecake recipe because I LOVE cheesecake. I have never made one with almond extract before so I gave this one a try for Christmas dinner. Oh wow it was off the chart amazing! I did lower the oven temp and cook it a tad longer and let it cool in the oven with the door open to avoid cracks because I used cake decorating markers to do a Christmas theme top and it turned out great! Super creamy and rich. Officially my favorite thus far!"

Reviewed Jul. 7, 2012

"Very creamy! The trick is to under bake it a little. I use a cinnamon graham cracker crust. DELICIOUS!"

Reviewed May. 30, 2012

"A great recipe-- very creamy and smooth with a light almond flavoring!"

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