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Almond Cheesecake

Almond Cheesecake

Lily Coleman
This rich and creamy almond cheesecake is accented with sweet almond flavor and finished with a tangy sour cream topping.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert, Holidays and Events
Servings 16
Calories 329 kcal

Ingredients
  

  • 1-1/4 cups vanilla wafers crushed (about 40 wafers)
  • 3/4 cup finely chopped almonds
  • 1/4 cup sugar
  • 1/3 cup butter melted

filling:

  • 8 ounces each cream cheese softened
  • 1-1/4 cups sugar
  • 4 large eggs room temperature, lightly beaten
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract

topping:

  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 cup almonds toasted and sliced

Instructions
 

  • 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.
  • 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.
  • 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.
  • Just before serving, sprinkle with almonds and remove side of pan. Refrigerate leftovers.