Luscious Almond Cheesecake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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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:
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 eggs, lightly beaten |
1-1/2 teaspoons almond extract |
1 teaspoon vanilla extract |
topping: |
2 cups (16 ounces) sour cream |
1/4 cup sugar |
1 teaspoon vanilla extract |
1/8 cup toasted sliced almonds |
Directions:
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.
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