Toasted Almond Cheesecake

Toasted Almond Cheesecake


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Over the last year I have been doing all kinds of cheesecakes. I'm having fun and working toward creating the best. I have done many fruit and berry ones, peanut butter (that was a DUD), chocolate, and savory garlic - blue cheese. I have discovered that I like a thick shortbread crust better than a thin graham cracker one. This is a nice toasted almond cheesecake with a sour cream topping. The thick shortbread crust has plenty of chopped almonds and has a rich toasty flavor.

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Moreno Valley,CA


  • Crust:
  • 1 14-oz. pkg. shortbread cookies
  • 2 Tbs. melted butter
  • 1/2 C. sliced almonds
  • 2 Tbs. sugar
  • Filling:
  • 4 8-oz. pkgs. cream cheese, softened
  • 1 tsp. almond extract
  • 8 oz. sour cream
  • 1 C. sugar
  • 4 eggs
  • 1/2 C. sliced almonds
  • Topping:
  • 1 C. sour cream
  • 1 tsp. almond extract
  • 2 Tbs. sugar
  • 1/2 C. sliced almonds

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I like a thick crust, if you want a thinner one use about 1/3 less of the cookie crumbs.Put the cookies into a processor with 2 Tbs. sugar and grind them until fine. Add butter and mix well. Add 1/2 C. almonds and just pulse a few times for a rough chop. Spray a 9-inch spring form pan with cooking spray. Press the cookie crumbs firmly into the pan. Place on a cookie sheet into a preheated oven at 325 degrees for 10 minutes. 


Place the cheese, almond extract and sour cream into the food processor. Mix until smooth. Add sugar and eggs one at a time mixing until smooth. Then pour in the nuts and pulse a few times to chop the nuts a little. Mix them in. Pour over the crust and return the pan to the oven and bake about 45 minutes or until the center is about set.Topping:

Mix the sour cream, sugar and almond extract and gently spread over the top of the cake. Sprinkle the nuts over the top. Return to the oven until the nuts toast, 10-15 minutes. Remove from the oven and allow to cool before placing into the refrigerator until firm, about 4 hours.

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