Ingredients Jump to Instructions ↓

  1. 1-1/4 cups crushed vanilla wafers (about 40 wafers)

  2. 3/4 cup finely chopped almonds

  3. 1/3 cup butter, melted FILLING:

  4. 4 packages (8 ounces each ) cream cheese, softened

  5. 1-1/4 cups sugar

  6. 4 eggs, lightly beaten

  7. 1-1/2 teaspoons almond extract

  8. 1 teaspoon vanilla extract TOPPING:

  9. 2 cups (16 ounces) BREAKSTONE'S® Sour Cream

  10. 1/4 cup sugar

  11. 1 teaspoon vanilla extract

  12. 1/8 cup toasted sliced almonds

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of an greased 10-in. springform pan; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add egg; 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. Yield: 14-16 servings.


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