LUSCIOUS ALMOND CHEESECAKE
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. -Brenda Clifford, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- 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 : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
NO-BAKE ALMOND CHEESECAKE
Classic cheesecake with an almond crust, without the hassle of baking. No-Bake Almond Cheesecake is a great dessert for warmer months and you can add your own toppings.
Provided by Kimberly Stroh
Categories Recipes
Time 12h15m
Number Of Ingredients 10
Steps:
- Cream the cream cheese and sugar.
- Using a stand mixer and a whisk attachment, whip the heavy cream until thick.
- Mix in the almond extract and whipped heavy cream into the cream cheese mixture, and then set aside.
- In a 9 or 10-inch springform pan, mix together the ingredients for the crust. Pat down ontothe bottom of the pan and freeze for 15 minutes.
- Spread the cheesecake filling out over the crust and smooth the top of the cheesecake.
- Refrigerate for 12 hours or overnight.
- Freeze the cheesecake for 10-15 minutes prior to removing from the springform pan.
Nutrition Facts : Calories 324 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 120 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
ALMOND ROCA
This is a family recipe that we make each year for the holidays. It is my absolute favorite!
Provided by Stephanie
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Line a baking sheet with aluminum foil.
- Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
- Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
- Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 19.1 g, Cholesterol 41.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 10.3 g, Sodium 110 mg, Sugar 17.8 g
ALMOND CHEESECAKE
Yellow cake mix is a deliciously different crust for creamy cheesecake flavored with almonds.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h45m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap outside of side and bottom of pan with foil.
- Reserve 1/2 cup of the cake mix; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. Bake about 15 minutes or until edges are golden brown. Reduce oven temperature to 325°F (300°F for dark or nonstick pan).
- In same large bowl, beat reserved 1/2 cup cake mix and the cream cheese on medium speed until well blended. Beat in 3/4 cup sugar, the whipping cream and almond extract on medium speed until smooth and creamy. On low speed, beat in eggs, one at a time, until well blended. Pour batter over crust. Place springform pan in large roasting pan on oven rack. Pour boiling water into roasting pan halfway up side of springform pan.
- Bake 55 to 60 minutes or until edge is set but center jiggles slightly when moved. Cool in pan (in water bath) on cooling rack 20 minutes. Remove pan from water bath. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes at room temperature.
- Cover loosely; refrigerate at least 4 hours or overnight.
- Meanwhile, in 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated. Cool on waxed paper; break apart.
- Remove side of pan before serving. Garnish cheesecake with sugared almonds. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 36 g, Cholesterol 120 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 24 g, TransFat 1 g
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