Almond Cheesecake

Cheesecake is always a treat. Whether it’s a classic New York cheesecake, a decadent chocolate creation or a fruity strawberry option, it will forever be one of our favorite desserts. This heavenly almond cheesecake recipe is a new twist we simply cannot get enough of.

Featuring a classic cheesecake base of cream cheese, sugar, eggs and vanilla, the filling gets a nutty boost thanks to a generous amount of pure almond extract. It adds a subtle, cherry-like flavor that takes each slice to all-new levels of yum. A sweet, golden crust of vanilla wafers and crushed almonds brings added texture and intrigue, making this crowd-pleasing dessert perfect for holidays, birthdays and celebrations galore.

Almond Cheesecake Ingredients

• Vanilla wafers
• Almonds
• Sugar
• Butter
• Cream cheese
• Eggs
• Almond extract
• Vanilla extract
• Sour cream

Directions

Step 1: Prepare the crust

Preheat oven to 350°F. In a bowl, combine the crushed wafers, almonds and sugar. Stir in the melted butter and mix well. Press into the bottom of a greased 10-inch springform pan, and set aside.

Editor’s Tip: The mixture should resemble wet sand.

Step 2: Beat the cream cheese and sugar

In a large bowl, beat the cream cheese and sugar until smooth.

Editor’s Tip: When making cheesecake, an electric hand mixer or a stand mixer with a paddle attachment helps create a smooth, perfectly luscious consistency. It’s also important to work with softened cream cheese. Cold cream cheese will not mix as smoothly with the other ingredients, resulting in a lumpy filling.

Step 3: Add the eggs and extracts

Add the eggs, beating on low speed just until combined, then stir in extracts. Pour the filling into the prepared crust, then place the cheesecake on a baking sheet.

Step 4: Bake the cheesecake

Bake for 50 to 55 minutes or until the center is almost set. Remove the cheesecake from the oven and let it stand for five minutes. Leave the oven on.

Editor’s Tip: Knowing when a cheesecake is done can be tricky, so we recommend doing a wobble test. The center should wobble slightly but shouldn’t ripple or jiggle noticeably.

Step 5: Make the sour cream topping

In a small bowl, combine the sour cream, sugar and vanilla. Spoon the mixture around the edge of the cheesecake, then carefully spread it over the filling.

Editor’s Tip: The center of your cheesecake will still be a bit soft. Spooning the sour cream filling around the outer edges helps prevent the center from sinking, as the sides are more set. Then, gently spread the topping towards the center.

Step 6: Bake again, then cool completely

Return the cheesecake to the oven and bake for five minutes longer. Remove to a wire rack to cool for 10 minutes, then carefully run a knife around the edge of the pan to loosen the sides. Cool at room temperature for one hour, then refrigerate overnight.

Step 7: Garnish with almonds

Just before serving, sprinkle the cheesecake with almonds and remove the sides of the pan.

How to Store Almond Cheesecake

Cheesecake contains dairy, so it should always be refrigerated to preserve freshness. This almond cheesecake recipe will stay fresh for up to one week or three months in the freezer.

To freeze cheesecake, tightly wrap the almond cheesecake in a layer of storage wrap, followed by a layer of heavy-duty aluminum foil. Thaw completely in the refrigerator before serving.

Almond Cheesecake Tips

What can I add to an almond cheesecake?

If you’re looking for ways to dress up your almond cheesecake, consider adding 1 to 2 tablespoons of amaretto to the cheesecake filling to make amaretto cheesecake. You could also add up to 1 tablespoon of amaretto to the sour cream topping for a boozy finish. For garnish, consider drizzling each slice with homemade caramel sauce, hot fudge or tart raspberry sauce. A few curls of white chocolate would also make a lovely touch.

Should I use a water bath for almond cheesecake?

Many cheesecake recipes call for a water bath, but it’s not necessary for this almond cheesecake. When our Test Kitchen tested the recipe, it baked up rich, creamy and crack-free without one. That said, if you are a firm believer in the power of a cheesecake water bath, you can experiment and use one, but the bake times may need to be adjusted.

Why did my almond cheesecake crack?

A few factors can cause a cracked cheesecake. If it happened while your almond cheesecake was baking in the oven, it’s possible your oven temperature is higher than you think. You can do some oven maintenance to recalibrate the temperature. Or, you may have let your cheesecake bake for too long.

Cheesecakes can also crack if they’re cooled too quickly. For best results, always allow your cheesecake to cool for at least one hour before transferring it to the refrigerator to complete the cooling process.