SERVES: 14 COOK TIME: 15 minutes TOTAL TIME: 45 minutes
1 cup graham cracker crumbs (about 12 graham crackers)
3 tablespoon sugar
1⁄4 cup finely ground almonds
5 tablespoon butter or margarine, melted
1 package(8 oz each) 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
1 teaspoon almond extract
1 cup dairy sour cream
1 teaspoon vanilla
2 tablespoon sugar
To bake this almond cheesecake recipe, preheat your oven to 350° F. Grease 9-inch springform pan and set aside.
Combine graham cracker crumbs, ground almonds, and sugar in small bowl. Add melted butter and stir until well blended. Press crumb mixture onto bottom and partly up side of prepared pan.
Bake 10 minutes. Remove from oven and cool completely in pan on wire rack. (Do not turn oven off.)
To make topping, stir sour cream, sugar, and vanilla in small bowl until blended. Set aside in refrigerator.
To make filling, beat cream cheese and sugar in medium-size bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add almond filling, flour, and almond extract, and beat until well blended.
Pour into cooled crumb crust. Bake 1 hour or until center is set.
Remove the almond cheesecake from oven, let cool for five minutes, then spread reserved sour cream mixture over top.
Return to oven and bake 12 to 15 minutes or until topping is set. Cool the almond cheesecake completely in pan on wire rack.
Refrigerate several hours or until ready to serve.
To serve the almond cheesecake, run tip of sharp knife around inside edge of pan and remove side pan. Place the almond cheesecake on serving plate.
* Time saving tip: Use ready-made 9 inch graham cracker crust.
* Optional: Top with our cherry filling to serve.