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Title: Luscious Almond Cheesecake
Categories: Dessert Cheesecake
Yield: 14 Servings
| CRUST | ||
| 1 1/4 | c | Vanilla wafers; crushed |
| 3/4 | c | Almonds; finely chopped |
| 1/4 | c | Sugar |
| 1/3 | c | Butter; or margarine, melted |
| FILLING | ||
| 4 | pk | 8-oz. cream cheese; softened |
| 1 1/4 | c | Sugar |
| 4 | Eggs | |
| 1 1/2 | ts | Almond extract |
| 1 | ts | Vanilla extract |
| TOPPING | ||
| 2 | c | Sour cream |
| 1/4 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1/8 | c | Toasted almonds; sliced |
Crust - 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 lg. mixing bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating just until blended. Pour into crust. Bake at 350~ for 55 mins. or until center is almost set. Remove from the oven; let stand for 5 mins.
Combine sour cream, sugar, and vanilla; spread over filling. Return to the oven for 5 mins. Cool on wire rack; chill overnight. Just before serving, sprinkle with almonds and remove sides of pan. Store in the frig. Yield - 14 to 16 servings.
Source: Brenda Clifford of Overland Park, KS (TOH, 4/95)
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