July 30th is National Cheesecake Day, so we’re spending the week blogging about some of our favorite cheesecake recipes and baking tips. First up today, we’re going to highlight the most popular cheesecake recipe on our website: Almond Cheesecake. It’s a rich and creamy cheesecake with the perfect taste of almond. Take a look:
Making a cheesecake isn’t as daunting a task as it’s often made out to be. You can easily make one from raw ingredients to a finished product fresh from the oven in under 90 minutes.
Quick and Easy Almond Cheesecake Recipe Ingredients
In order to make this almond cheesecake crust, you will need the following ingredients:
- 1 cup -- graham cracker crumbs (about 12 graham crackers)
- 3 tablespoon -- sugar
- 1/4 cup -- finely ground almonds
- 5 tablespoon -- butter or margarine, melted
OR, you can save time by using a ready-made 9-inch graham cracker crust.
In order to make this almond cheesecake filling, you will need the following ingredients:
- 1 package (8 oz) -- cream cheese, softened
- 1 can -- Solo Almond Cake and Pastry Filling or 1 jar of any other fruit filling
- 1/3 cup -- sugar
- 2 tablespoon -- all-purpose flour
- 3 -- eggs
- 1 teaspoon -- almond extract
In order to make this almond cheesecake topping, you will need the following ingredients:
- 1 cup -- sour cream
- 1 teaspoon -- vanilla
- 2 tablespoon -- sugar
Quick and Easy Almond Cheesecake Recipe Directions
While it may look like this cheesecake recipe takes quite a few steps, they’re actually all very simple! To prep for the recipe, get all of your ingredients out, including a greased 9-inch springform pan, and preheat your oven to 350°F.
If you aren’t using a ready-made crust, mix your graham cracker crumbs, ground almonds, and sugar in a bowl. Melt your butter, add it into the crumb mixture, and stir everything until it’s blended together well. Take the blended ingredients and press it onto the bottom and sides (only partially up the sides) of your pan. After baking the crust for 10 minutes, let it cool on a wire rack. You’ll want to keep the oven on to complete the next steps of the recipe.
While the crust cools, it’s a good time to make the cheesecake topping. Combine sour cream, sugar, and vanilla in a bowl. Then, stir it all up until completely blended together. Let the topping sit in the fridge once it’s all blended.
The crust is cooling and the topping is chilling, so let’s make the final component: the filling. Combine your cream cheese and sugar in a bowl with an electric mixer until everything is nice and fluffy. Add in all of your eggs one-at-a-time, mixing each egg into the cream cheese mixture fully before adding a new one. Blend in your almond filling, almond extract, and flour. Now you’re all set! Pour the filling into the cooled crust and bake for about an hour (until the center of the cheesecake is set).
Let your cake cool on the counter for five minutes and then spread the topping from the fridge on it. Put it back in the oven for another 12-15 minutes for the topping to set. You’re all done! Let the cheesecake (still in the pan) cool down completely on the counter and then pop it into the fridge for a few hours before it’s ready to serve!
Visit our locator to find our Almond Cake and Pastry Filling at a grocery store near you.