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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Sometimes the best-loved recipes are the most basic. Just ask my family who raves over this classic cheesecake. It's rich, creamy and versatile to boot! âBarbara Caine, Sussex, New Jersey Ingredients:
2 cups graham cracker crumbs |
1/2 cup butter, melted |
1/4 cup sugar |
filling: |
4 packages (8 ounces each) cream cheese, softened |
1-1/2 cups sugar |
2 tablespoons amaretto |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
1/8 teaspoon salt |
4 eggs, lightly beaten |
topping: |
2 cups (8 ounces each) sour cream |
1/4 cup sugar |
1 teaspoon almond extract |
Directions:
1. In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
3. Bake at 325° for 55-60 minutes or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer.
4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.
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