{"id":89909,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/luscious-almond-cheesecake\/"},"modified":"2025-06-11T16:59:15","modified_gmt":"2025-06-11T21:59:15","slug":"luscious-almond-cheesecake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/luscious-almond-cheesecake\/","title":{"rendered":"Almond Cheesecake"},"content":{"rendered":"<p>Cheesecake is always a treat. Whether it&#8217;s a classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/new-york-cheesecake-with-shortbread-crust\/\" data-name=\"www.tasteofhome.com\/recipes\/new-york-cheesecake-with-shortbread-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">New York cheesecake<\/a>, 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.<\/p>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-almond-extract\/\" data-name=\"www.tasteofhome.com\/collection\/best-almond-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\">almond extract<\/a>. 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.<\/p>\n<h2>Almond Cheesecake Ingredients<\/h2>\n<ul>\n<li>Vanilla wafers<\/li>\n<li>Almonds<\/li>\n<li>Sugar<\/li>\n<li>Butter<\/li>\n<li>Cream cheese<\/li>\n<li>Eggs<\/li>\n<li>Almond extract<\/li>\n<li>Vanilla extract<\/li>\n<li>Sour cream<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the crust<\/h3>\n<p>Preheat oven to 350\u00b0F. 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.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>The mixture should resemble wet sand.<\/p>\n<h3>Step 2: Beat the cream cheese and sugar<\/h3>\n<p>In a large bowl, beat the cream cheese and sugar until smooth.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> When <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-baking-guide\/\" data-name=\"www.tasteofhome.com\/article\/cheesecake-baking-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\">making cheesecake<\/a>, an electric hand mixer or a stand mixer with a paddle attachment helps create a smooth, perfectly luscious consistency. It&#8217;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.<\/p>\n<h3>Step 3: Add the eggs and extracts<\/h3>\n<p>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.<\/p>\n<h3>Step 4: Bake the cheesecake<\/h3>\n<p>Bake for 50 to 55 minutes or until the center is <em>almost<\/em> set. Remove the cheesecake from the oven and let it stand for five minutes. Leave the oven on.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Knowing <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-test\/\" data-name=\"www.tasteofhome.com\/article\/cheesecake-test\/\" data-module=\"content engagement\" data-position=\"embedded links\">when a cheesecake is done<\/a> can be tricky, so we recommend doing a wobble test. The center should wobble slightly but shouldn&#8217;t ripple or jiggle noticeably.<\/p>\n<h3>Step 5: Make the sour cream topping<\/h3>\n<p>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.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> 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.<\/p>\n<h3>Step 6: Bake again, then cool completely<\/h3>\n<p>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.<\/p>\n<h3>Step 7: Garnish with almonds<\/h3>\n<p>Just before serving, sprinkle the cheesecake with almonds and remove the sides of the pan.<\/p>\n<h2>How to Store Almond Cheesecake<\/h2>\n<p>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.<\/p>\n<p>To <a href=\"https:\/\/www.tasteofhome.com\/article\/your-guide-to-freezing-cheesecake\/\" data-name=\"www.tasteofhome.com\/article\/your-guide-to-freezing-cheesecake\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze cheesecake<\/a>, 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.<\/p>\n<h2>Almond Cheesecake Tips<\/h2>\n<h3>What can I add to an almond cheesecake?<\/h3>\n<p>If you&#8217;re looking for ways to dress up your almond cheesecake, consider adding 1 to 2 tablespoons of amaretto to the cheesecake filling to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/amaretto-cheesecake\" data-name=\"www.tasteofhome.com\/recipes\/amaretto-cheesecake\" data-module=\"content engagement\" data-position=\"embedded links\">amaretto cheesecake<\/a>. 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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/caramel-sauce-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/caramel-sauce-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">caramel sauce<\/a>, hot fudge or tart <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/dessert-sauces-toppings\/raspberry-sauces\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/dessert-sauces-toppings\/raspberry-sauces\/\" data-module=\"content engagement\" data-position=\"embedded links\">raspberry sauce<\/a>. A few curls of white chocolate would also make a lovely touch.<\/p>\n<h3>Should I use a water bath for almond cheesecake?<\/h3>\n<p>Many <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-contest-winning-cheesecake-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-contest-winning-cheesecake-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheesecake recipes<\/a> call for a water bath, but it&#8217;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 <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-water-bath\/\" data-name=\"www.tasteofhome.com\/article\/cheesecake-water-bath\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheesecake water bath<\/a>, you can experiment and use one, but the bake times may need to be adjusted.<\/p>\n<h3>Why did my almond cheesecake crack?<\/h3>\n<p>A few factors can cause a <a href=\"https:\/\/www.tasteofhome.com\/article\/cracked-cheesecake\/\" data-name=\"www.tasteofhome.com\/article\/cracked-cheesecake\/\" data-module=\"content engagement\" data-position=\"embedded links\">cracked cheesecake<\/a>. If it happened while your almond cheesecake was baking in the oven, it&#8217;s possible your oven temperature is higher than you think. You can do some <a href=\"https:\/\/www.tasteofhome.com\/article\/oven-maintenance-for-holidays\/\" data-name=\"www.tasteofhome.com\/article\/oven-maintenance-for-holidays\/\" data-module=\"content engagement\" data-position=\"embedded links\">oven maintenance<\/a> to recalibrate the temperature. Or, you may have let your cheesecake bake for too long.<\/p>\n<p>Cheesecakes can also crack if they&#8217;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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. \u2014Brenda Clifford, Overland Park, Kansas<\/p>\n","protected":false},"author":7061,"featured_media":2144562,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307454,303971,304158,306910,305953,304173,304423,304328,306936,304288,305487,304430,304338,304515,303966,304408,304368,303887,306848,304348,304268,304455,307449,304558,324623,303995,304150,303883,304468,304258,304353],"categories-v2":[310469,308500,310461,309438,309906,311660,309455,308821,308988,308319,308984,308481,309934,259620,310796,308830,308992,308880,308495,308813,308745,308478,309603,309000,259483,308860,310465,308910,309177,308539,309434,308476,308875,309599,309005],"coauthors":[206601],"recommended_recipes":[{"post_title":"Chocolate Almond Cake","post_link":"\/recipes\/chocolate-almond-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps1366_5SD153598C11_12_1b.jpg"},{"post_title":"Pistachio Cardamom Cheesecake","post_link":"\/recipes\/pistachio-cardamom-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pistachio-Cardamom-Cheesecake_exps140184_TH2379797A11_18_2bC_RMS.jpg"},{"post_title":"Almond Apricot Coffee Cake","post_link":"\/recipes\/almond-apricot-coffee-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps7409_HB143427B07_18_10b.jpg"},{"post_title":"Almond Snack Cake","post_link":"\/recipes\/almond-snack-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31973_C950744D51D-5.jpg"},{"post_title":"Coconut Cheesecake","post_link":"\/recipes\/coconut-cheesecake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Coconut-Cheesecake_EXPS_TOHD_278128_JonathanMelendez_11.jpg"},{"post_title":"Almond Cheesecake Bars","post_link":"\/recipes\/almond-cheesecake-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Almond-Cheesecake-Bars_EXPS_FT19_36478_F_0910_1.jpg"},{"post_title":"Almond Cake","post_link":"\/recipes\/almond-cake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Almond-Cake_EXPS_FT25_278212_EC_0228_2.jpg"},{"post_title":"Chocolate-Glazed Coconut Almond Cheesecake","post_link":"\/recipes\/chocolate-glazed-coconut-almond-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Glazed-Coconut-Almond-Cheesecake_exps146939_TH2379797A11_14_2bC_RMS.jpg"},{"post_title":"Almond Pound Cake","post_link":"\/recipes\/almond-pound-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Almond-Pound-Cake_EXPS_TOHD24_40220_LauraScherb_10.jpg"},{"post_title":"Almond Joy Cake","post_link":"\/recipes\/almond-joy-cake\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_78331_EricKleinberg_1.jpg"},{"post_title":"Chocolate Peanut Butter Cheesecake","post_link":"\/recipes\/chocolate-peanut-butter-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Peanut-Butter-Cheesecake_EXPS_CMZ18_23450_C10_31_1b.jpg"},{"post_title":"Almond Berry Pancakes","post_link":"\/recipes\/almond-berry-pancakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Almond-Berry-Pancakes_EXPS_QEBZ20_94480_B01_22_4b.jpg"},{"post_title":"Almond Mocha Pie","post_link":"\/recipes\/almond-mocha-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12388_QC10118C37.jpg"},{"post_title":"Chocolate Pecan Cheesecake","post_link":"\/recipes\/chocolate-pecan-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38211_SD1785598D54.jpg"},{"post_title":"Chocolate Banana Cheesecake","post_link":"\/recipes\/chocolate-banana-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Almond Cake with Raspberry Sauce","post_link":"\/recipes\/almond-cake-with-raspberry-sauce\/","post_image":"\/wp-content\/uploads\/2017\/09\/Almond-Cake-with-Raspberry-Sauce_exps120225_THCB232822B02_17_1b_RMS.jpg"},{"post_title":"Almond Apple Cheesecake","post_link":"\/recipes\/almond-apple-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27074_TH854207D8C.jpg"},{"post_title":"Almond Danish Coffee Cake","post_link":"\/recipes\/almond-danish-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Luscious-Almond-Cheesecake_EXPS_TOHVP25_441_MR_05_07_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/luscious-almond-cheesecake\/","name":"Almond Cheesecake","datePublished":"2018-01-01","dateModified":"2025-06-11","prepTime":"PT15M","cookTime":"PT55M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Luscious-Almond-Cheesecake_EXPS_TOHVP25_441_MR_05_07_1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This rich and creamy almond cheesecake is accented with sweet almond flavor and finished with a tangy sour cream topping.","recipeIngredient":["1-1\/4 cups vanilla wafers, crushed (about 40 wafers)","3\/4 cup finely chopped almonds","1\/4 cup sugar","1\/3 cup butter, melted","FILLING:","4 packages (8 ounces each) cream cheese, softened","1-1\/4 cups sugar","4 large eggs, room temperature, lightly beaten","1-1\/2 teaspoons almond extract","1 teaspoon vanilla extract","TOPPING:","2 cups sour cream","1\/4 cup sugar","1 teaspoon vanilla extract","1\/8 cup almonds, toasted and sliced"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the crust","text":"Preheat oven to 350\u00b0F. 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."},{"@type":"HowToStep","name":"Beat the cream cheese and sugar","text":"In a large bowl, beat the cream cheese and sugar until smooth. Editor\u2019s 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."},{"@type":"HowToStep","name":"Add the eggs and extracts","text":"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."},{"@type":"HowToStep","name":"Bake the cheesecake","text":"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\u2019s 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."},{"@type":"HowToStep","name":"Make the sour cream topping","text":"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\u2019s 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."},{"@type":"HowToStep","name":"Bake again, then cool completely","text":"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."},{"@type":"HowToStep","name":"Garnish with almonds","text":"Just before serving, sprinkle the cheesecake with almonds and remove the sides of the pan."}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Lauren Habermehl"}],"nutrition":{"@type":"NutritionInformation","calories":" 329 calories","fatContent":"20g fat (10g saturated fat)","cholesterolContent":"100mg cholesterol","sodiumContent":"140mg sodium","carbohydrateContent":"32g carbohydrate (26g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.9473686,"reviewCount":38,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Almond Cheesecake","description":"Check out this video for how to make Almond Cheesecake","thumbnailUrl":["https:\/\/content.jwplatform.com\/v2\/media\/egz4yfDc\/poster.jpg?width=720"],"uploadDate":"5\/16\/2025 12:07:49 AM","duration":"P0DT0H0M1S","contentUrl":"https:\/\/content.jwplatform.com\/videos\/egz4yfDc-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"My late daughter Elizabeth (Liz) loved all types of cheesecakes, so I made this cheesecake on the second anniversary of her passing and shared it with her 6 children. We reminisce about her, laughed, and cried and everyone said how she would have loved this delicious cheesecake!.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JTCooksOK"},"reviewBody":"<p>Delicious...creamy with a hint of almond makes this cheesecake recipe a winner.  I loved the layered sour cream with the toasted almonds on the edge for decoration, but the crumbled almonds in the crust makes it a hit.  I plated it with raspberry sauce and fresh raspberries as well. I will definitely be making it over and over again.  Tried and true tested recipe for sure.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rena55"},"reviewBody":"So delicious and easy!  It can be dressed up with some fresh fruit and whipped cream!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"<p>Lovely cheesecake! This turned out really well. I am a real lover of almonds, so I knew this was a recipe I would need to make and I'm so glad that I did. I will be making this again!<\/p><p> <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tishathomas"},"reviewBody":"This is a fabulous recipe that was tweaked from the book, Mother Wonderful's Cheesecake. I started making it 30 years ago and made several for my daughter's wedding. The author of the book created the recipe and sold the cheesecakes to restaurants in California. She decided that she could make more money selling a book than cheesecakes. She's quite an entertaining read. The  book is out of print but I found it somewhere, maybe e-bay. The cheesecake always gets rave reviews. It's the technique that makes the difference. Do beat the sugar and cream cheese for 15 minutes before adding the eggs, which you must not overheat but just incorporate into the batter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jamie"},"reviewBody":"Awesome cheesecake!! My coworker used to bring it into work and it would be gone in two seconds. Do you think I could substitute ginger snaps for the vanilla wafers for the crust??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BobBarry"},"reviewBody":"Are you kidding me! BEST cheesecake recipe EVER! I have made this 4 times","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cruella747"},"reviewBody":"in our opinion, not enough almond flavor. Don't get me wrong, this is good as is, HOWEVER...  the sour cream glaze should have almond extract instead of vanilla OR increase almond in filling to 2 full teaspoons. Then it would be a 5 star recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AngelaRhoden"},"reviewBody":"Without a doubt, this is the BEST cheesecake I have ever eaten!.   Smooth, creamy and very tasty!.   It was a big hit with those I shared it with.   If I could give it a 100 star rating I would.   LOVE IT!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"coconutqueen"},"reviewBody":"I made this because Ann Kaiser (the retired editor of Taste Recipes) said it was one of her all time favorite TOH desserts.  I see why.... it's delicious - nice & light.. very special dessert.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mamamyrtle"},"reviewBody":"To me is sweet but is not too sweet and is so dense and rich my family love it so I am going to make it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amy"},"reviewBody":"I made this and it is fantastic! Even my very picky mother-in-law was raving about it! Thank you so much for sharing this recipe! I changed NOTHING. It was perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"blhenn"},"reviewBody":"Wow. I am always on the lookout for a great cheesecake recipe because I LOVE cheesecake. I have never made one with almond extract before so I gave this one a try for Christmas dinner. Oh wow it was off the chart amazing! I did lower the oven temp and cook it a tad longer and let it cool in the oven with the door open to avoid cracks because I used cake decorating markers to do a christmas theme top and it turned out great! Super creamy and rich. Officially my favorite thus far!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"eldie1959"},"reviewBody":"I made this wonderful cheesecake as a farewell gift for a coworker who was leaving employment from our agency. It was not only beautiful to look at but my coworker raved how delicious it was. I have made a  number of cheesecakes from Taste Recipes but this one and the mint chocolate chip one is probably the 2 best I made.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PattyeOakley"},"reviewBody":"There are no words to describe how incredible this cheesecake is. A friend\/co-worker brought it to our holiday party and needless to say, I made one for Christmas at home. I will definitely be making this again, a new household favorite!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cherylleblanc"},"reviewBody":"Since I found this recipe a few years ago, it has been the only cheesecake I will ever make. This is the best ever. No matter where I take it, everyone always requests for me to make it again, and again, and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Roberta "},"reviewBody":"This was easy and delicious. My grandkids loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Judith"},"reviewBody":"This was an awesome recipe!  Prepared as written, will be making again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"oneperfectpup"},"reviewBody":"The first time I tried making a cheesecake I made this one. It was easy and very delicious!!! I have made 3 of them since.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AStum"},"reviewBody":"My first cheesecake ever and it turned out fantastic. My husband was very pleased and is limiting who he shares it with.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pasweet"},"reviewBody":"A great recipe-- very creamy and smooth with a light almond flavoring!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Morinstoltz"},"reviewBody":"This was awesome!  This was my first cheesecake.  The crust was so crunchy and had a wonderful buttery\/almond taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChocolateMudCake"},"reviewBody":"This cheesecake was a hit the first time I made it so I have made it several times since then. It looks so nice with the slivered almonds on top. Thank you for sharing such a flavorful recipe that my family and friends love to eat!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristenPalmer"},"reviewBody":"Amazing recipe! I actually tweaked this a little by substituting swerve sweetener for the sugar (to make it low carb) and then used almond extract in the sour cream layer. By far one of the best cheesecakes I\u2019ve ever had!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Myfamilyspersonalchef"},"reviewBody":"The base of this recipe I have used for years. I have made this with a coconut crust (chocolate biscotti, chocolate gram cracker or just plan ones) add minced coconut. Then add coconut instead of almond flavor. 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