Alerting all nut lovers! This dessert is practically calling your name! Almond Cheesecake features the sweet flavor of the classic nut in every layer, from the crumbly, buttery crust to the smooth, creamy, luscious filling, to the tangy topping. Almond Cheesecake is a decadent ode to the crunchy, nutty taste of its namesake that only needs just over an hour to make. How can you not go nuts for it?
Ingredients
For the crust:
- 1 1/4 cups vanilla wafers, crushed
- 3/4 cup almonds, finely chopped
- 1/4 cup sugar
- 1/3 cup butter, melted
For the filling:
- 4 (8-ounce) packages 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
For the topping:
- 2 cups sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/8 cup almonds, toasted and sliced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 10-inch springform pan.
Step 3 –In a bowl, combine the wafer crumbs, 3/4 cup of the almonds, and 1/4 cup of the sugar. Stir in the butter and mix well.
Step 4 –Press the crust mixture into the bottom of the prepared springform pan and set it aside.
Step 5 –In a large bowl, beat the cream cheese and 1 1/4 cups of the sugar until smooth.
Step 6 –Add the eggs and beat using a hand mixer on low speed just until combined.
Step 7 –Stir in the almond extract and 1 teaspoon of the vanilla extract.
Step 8 –Pour the filling mixture into the crust.
Step 9 –Place the springform pan on a baking sheet.
Step 10 –Bake until the center is almost set, about 50-55 minutes.
Step 11 –Let the cheesecake stand out of the oven for 5 minutes, leaving the oven on.
Step 12 –Combine the sour cream, the remaining sugar, and the remaining vanilla.
Step 13 –Spoon the sour cream mixture around the edge of the cheesecake, carefully spreading it over the filling.
Step 14 –Bake again, about 5 minutes.
Step 15 –Cool on a wire rack for 10 minutes.
Step 16 –Carefully run a knife around the edge of the pan to loosen the cheesecake from the pan.
Step 17 –Cool for 1 hour.
Step 18 –Refrigerate the cheesecake overnight.
Step 19 –Just before serving, sprinkle the cheesecake with the remaining almonds and remove the sides of the springform pan.
Step 20 –Serve.