Tuesday, January 19, 2010


1/2 cup sugar
1/4 cup water
1 cup sliced almonds
1 teaspoon amaretto

2 cups graham cracker crumbs (32 squares)
1/4 cup finely chopped almonds
1/3 cup butter or margarine, melted

2 packages (8 oz ea) cream cheese, softened
1 cup sugar
3 eggs
1 cup sour cream
1/2 cup whipping cream
1/4 cup amaretto
1/2 teaspoon almond extract

1. In small saucepan, heat 1/2 cup sugar and the water to boiling; boil 2 minutes. Remove from heat. Stir in sliced almonds and 1 teaspoon amaretto. With slotted spoon, remove almonds and place on waxed paper; separate with fork and cool.

2. Heat oven to 350. In medium bowl, mix all crust ingredients. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan.

3. In large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until smooth and creamy. At low speed, beat in 1 egg at a time until well blended. Add all remaining filling ingredients; blend well. Pour into crust.

4. Bake 45 minutes; arrange sliced almonds in 2 inch wide circle around outer edge of cheesecake. Bake 15 minutes longer or until center is set. Cool 15 minutes. Run knife around edge of pan; carefully remove side of pan. Cool completely. Refrigerate several hours or overnight before serving.

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