-CRUST-
1 1/4 c Crushed vanilla wafers
3/4 c Finely chopped almonds
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 (16 oz.) sour cream
1/4 c Sugar
1 ts Vanilla extract
1/8 c Toasted sliced almonds
Here is a recipe for cheesecake from Taste of Home that I made for Easter –
it is excellent!
In a bowl, combine wafers, almonds and sugar; add the butter and mix well.
Press into the bottom of an ungreased 10-in. 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 until
just blended. Pour into crust. Bake at 350 for 55 minutes or until center
is almost set. Remove from the oven; let stand for 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.
Yield: 14-16 servings.
Yields
1 Servings