This almond cheesecake is moist, creamy, and the perfect amount of sweetness. Almond extract gives this cheesecake a unique flavor. It will quickly become a new birthday and holiday favorite.
A twist on a traditional cheesecake, this cake has the addition of almond extract and a second layer of filling that keeps the cheesecake moist and flavorful throughout. Serve as is or top with fresh berries or a chocolate drizzle.
How to Make Cheesecake
Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: Take 7 sheets of graham crackers and put them in a Ziploc bag. Roll with a rolling pin to crush into fine crumbs. Melt the butter.
Step 3: Mix graham cracker crumbs, sugar, melted butter and flour in a medium bowl.
Step 4: Press mixture into a greased 9-10 inch spring-form pan.
Step 5: Bake for 5 min. Cool completely.
Step 6: Use a hand mixer or stand mixer to mix together softened cream cheese, sugar, eggs, vanilla extract and almond extract.
Step 7: Pour mixture over the prepared crust.
Step 8: Bake for 30 minutes.
Step 9: With a hand or stand mixer, mix together the sour cream, sugar, and almond extract.
Step 10: Pour mixture over hot cake. Bake an additional 12 minutes. The mixture will be jiggly but solidify as it cools.
Step 11: Cool completely. Refrigerate overnight.
Storage
Almond cheesecake can be stored in the refrigerator for 2-3 days.
This almond cheesecake is moist, creamy, and the perfect amount of sweetness.
Preheat your oven to 350 degrees Fahrenheit.
Take 7 sheets of graham crackers and put them in a Ziploc bag. Roll with a rolling pin to crush into fine crumbs. Melt the butter.
Mix graham cracker crumbs, sugar, melted butter and flour in a medium bowl.
Press mixture into a greased 9-10 inch spring-form pan.
Bake for 5 min. Cool completely.
Use a hand mixer or stand mixer to mix together softened cream cheese, sugar, eggs, vanilla extract and almond extract.
Pour mixture over the prepared crust.
Bake for 30 minutes.
With a hand or stand mixer, mix together the sour cream, sugar, and almond extract.
Pour mixture over hot cake. Bake an additional 12 minutes. The cake will be jiggly but will solidify as it cools.
Cool completely. Refrigerate overnight.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Storage
Almond cheesecake can be stored in the refrigerator for 2-3 days.
