Chocolate-Almond Cheesecake 1 ½ cups chocolate wafer crumbs 1 cup slivered almonds, toasted and chopped 1/3 cup sugar 1/3 cup butter, softened 3 (8 oz) packages cream cheese, softened 1 cup sugar ¼ cup amaretto 1 tsp almond extract 1 tsp vanilla 4 eggs 1 (16 oz) carton sour cream 1 T sugar 1 tsp vanilla ½ cup slivered almonds, toasted Combine first 4 ingredients; firmly press in bottom and 1 inch up sides of a 9-inch springform pan. Set aside. Beat cream cheese in a large mixing bowl at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add liqueur, almond extract, and 1 tsp vanilla; beat well. Add eggs, one at a time, beating after each addition. Pour into prepared crust. Bake at 375 for 50 minutes; remove from oven, and let stand 5 minutes (center will be soft.) Combine sour cream, 1 T sugar, and 1 tsp vanilla; spread evenly on top of cheesecake. Bake at 500 for 5 minutes. Let cool in pan on a wire rack. Cover and chill 8 hours. To serve, remove sides of pan, and press ½ cup slivered almonds around top edge of cheesecake. |
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