Almond Cheesecake

Why You’ll Love This Recipe

Almond Cheesecake is a delightful twist on a classic dessert. The crust, made from a combination of vanilla wafers and chopped almonds, provides a perfect balance of sweetness and crunch. The filling is rich and creamy, with hints of almond and vanilla extract that make it irresistibly smooth. The topping of sour cream adds a tangy contrast, and the toasted almonds provide a final crunch, elevating this cheesecake to a whole new level of deliciousness. It’s a dessert that’s sure to impress your guests or simply indulge your own sweet tooth.

Ingredients

For the Crust:

• 1-1/4 cups vanilla wafers, crushed (about 40 wafers)
• 3/4 cup finely chopped almonds
• 1/4 cup sugar
• 1/3 cup butter, melted

For the Filling:

• 4 packages (8 ounces each) 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
2. Make the Crust:
   • In a medium bowl, combine the crushed vanilla wafers, chopped almonds, and sugar.
   • Add the melted butter and stir until everything is well coated and the mixture is slightly damp.
   • Press the mixture into the bottom of the prepared springform pan to form a firm, even crust.
   • Bake in the preheated oven for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
3. Make the Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Gradually add the sugar and continue beating until fully combined and smooth.
   • Add the lightly beaten eggs one at a time, mixing well after each addition.
   • Stir in the almond extract and vanilla extract until combined.
   • Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
4. Bake the Cheesecake:
   • Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and slightly jiggles when gently shaken.
   • Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
   • After 1 hour, remove the cheesecake from the oven and allow it to cool completely at room temperature.
5. Make the Topping:
   • In a small bowl, combine the sour cream, sugar, and vanilla extract. Mix until smooth.
   • Spread the sour cream mixture evenly over the cooled cheesecake.
6. Toast the Almonds:
   • In a small skillet over medium heat, toast the sliced almonds for 3-5 minutes until golden and fragrant. Be sure to stir frequently to prevent burning.
   • Sprinkle the toasted almonds over the top of the cheesecake.
7. Chill the Cheesecake:
   • Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to firm up.
8. Serve:
   • Once fully chilled, carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy!

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cook Time: 1 hour (plus chilling time)
• Chill Time: 4 hours or overnight

Variations

• Fruit Topping: Top the cheesecake with fresh fruit like strawberries, raspberries, or sliced peaches for a refreshing twist.
• Chocolate Drizzle: Drizzle melted chocolate over the cheesecake for an extra layer of richness.
• Vegan Version: Substitute the cream cheese with a plant-based version and use a dairy-free sour cream for the topping to make this cheesecake vegan.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: This cheesecake freezes well! Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: No need to reheat the cheesecake—serve chilled or at room temperature.

FAQs

1. Can I use a regular pie pan instead of a springform pan?

A springform pan is ideal for cheesecakes as it allows you to easily remove the cake without damaging it. However, you can use a regular pie pan if needed, but it may be harder to remove without damaging the edges.

2. Can I make this cheesecake without almonds?

Yes, you can omit the almonds and use a standard graham cracker crust or even a different nut, like pecans or walnuts, if desired.

3. What should I do if my cheesecake cracks while baking?

A slight crack in the cheesecake is normal. To minimize cracks, bake it slowly at a lower temperature and allow it to cool gradually. If you notice cracks, the sour cream topping will help cover them up!

4. Can I make this cheesecake without the sour cream topping?

Yes, the cheesecake can be enjoyed without the sour cream topping, but it will miss the tangy contrast. You can substitute it with whipped cream or a fruit compote for added flavor.

5. How do I know when my cheesecake is done baking?

The cheesecake is done when the center is set but still slightly jiggles when you gently shake the pan. If it looks too runny, continue baking for 5-10 more minutes.

6. Can I freeze the cheesecake before adding the topping?

Yes, you can freeze the cheesecake before adding the topping. Once the cheesecake has cooled completely, wrap it tightly in plastic wrap and freeze. Add the sour cream topping and toasted almonds after thawing.

7. Can I make this recipe with reduced-fat cream cheese?

Yes, you can use reduced-fat cream cheese, but the texture may be slightly different, and the cheesecake may not be as rich and creamy.

8. Can I use raw almonds instead of toasted almonds?

You can use raw almonds, but to bring out the best flavor and texture, toasting them enhances their nuttiness and crunch, making them a great addition to the topping.

9. How can I make sure the cheesecake doesn’t stick to the pan?

Grease the sides and bottom of the springform pan well with butter or cooking spray. You can also line the bottom with parchment paper for easier removal.

10. Can I make the crust ahead of time?

Yes, you can make the crust ahead of time and store it in the refrigerator until you’re ready to assemble the cheesecake.

Conclusion

Almond Cheesecake is a delightful dessert that combines a creamy, rich filling with a crunchy almond and vanilla wafer crust. The tangy sour cream topping, complemented by toasted almonds, adds an extra layer of flavor and texture. Whether you’re hosting a dinner party or simply treating yourself, this cheesecake is sure to be a crowd-pleaser. Rich, smooth, and full of flavor, it’s the perfect indulgence for any occasion.

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