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

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