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.
This almond cheesecake is moist, creamy, and the perfect amount of sweetness.
Preheat you 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.
With a hand mixer or in a stand mixer, mix together softened cream cheese, sugar, eggs, vanilla and almond extracts.
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.
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.
