By Brenda Clifford, Taste of Home
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year.
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year.
Total Time
Prep: 15 min. Bake: 55 min. + chilling
Makes
16 servings
Ingredients
- 1-1/4 cups crushed vanilla wafers (about 40 wafers)
- 3/4 cup finely chopped almonds
- 1/4 cup sugar
- 1/3 cup butter, melted
FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/4 cups sugar
- 4 large Nellie’s Free Range Eggs, 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 toasted sliced almonds
Directions
- 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 sides of pan. Refrigerate leftovers.
Nutrition Facts
1 slice: 329 calories, 20g fat (10g saturated fat), 100mg cholesterol, 140mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 5g protein.See more at: Taste of Home
