Luscious almond cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Crushed vanilla wafers |
| ¾ | cup | Finely chopped almonds |
| 4 | eaches | 8 oz. pkgs. (32 oz. total) cream cheese, |
| Softened | ||
| 1¼ | cup | Sugar |
| 2 | cups | (16 oz.) sour cream |
| ¼ | cup | Sugar |
| ¼ | cup | Sugar |
| ⅓ | cup | Butter, melted |
| 4 | eaches | Eggs |
| 1½ | teaspoon | Almond extract |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Vanilla extract |
| ⅛ | cup | Toasted sliced almonds |
Directions
CRUST
FILLING
TOPPING
In a bowl, combine wafers, almonds and sugar; add the butter and mix well. Press into the bottom of an ungreased 10" springform pan; set aside. In a large mixing bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition.
Add extracts; beat just until blended. Pour into the crust. Bake at 350 degrees for 55 minutes or until center is almost set. Remove from the oven; let stand 5 minutes. Combine sour cream, sugar and vanilla; spread over filling. Return to the oven for 5 minutes.
Cool on a wire rack; chill overnight. Just before serving, sprinkle with almonds and remove sides of pan. Store in the refrigerator.
Serves: 14-16 From: "Taste of Home" Magazine, April/May 1995 Submitted By DEBBIE CARLSON On 04-14-95