Luscious Almond Cheesecake
TOTAL TIME: Prep: 15 min. Bake: 55 min. + chilling
YIELD: 16 servings.
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
Ingredients
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1-1/4 cups crushed vanilla wafers (about 40 wafers)
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3/4 cup finely chopped almonds
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1/4 cup sugar
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1/3 cup butter, melted
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FILLING:
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4 packages (8 ounces each) cream cheese, softened
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1-1/4 cups sugar
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4 large eggs, room temperature, lightly beaten
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1-1/2 teaspoons almond extract
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1 teaspoon vanilla extract
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TOPPING:
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2 cups sour cream
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1/4 cup sugar
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1 teaspoon vanilla extract
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1/8 cup toasted sliced almonds
Directions
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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.
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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.
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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.
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4.
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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