Toasted Almond Cheesecake Recipes

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FIVE MINUTE TOASTED ALMOND CHEESECAKE PIE



Five Minute Toasted Almond Cheesecake Pie image

Number Of Ingredients 6

1 1/4 cups cold milk
2 (3-ounce) boxes cheesecakes flavor instant pudding & pie filling (4-serving size)
1/4 teaspoon almond extract
1 (8-ounce) container non-dairy frozen whipped topping, thawed and divided
1/2 cup sliced almond, toasted and divided
1 Keebler® Ready Crust® graham cracker pie crust or Keebler® Ready Crust® shortbread Pie Crust

Steps:

  • 1. In large bowl beat milk, pudding mix and almond extract with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of whipped topping.2. Sprinkle half of almonds on crust. Carefully spread pudding mixture over almonds. Top with remaining whipped topping. Garnish with remaining almonds.3. Enjoy immediately or refrigerate until ready to serve.*NOTE: To toast almonds, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

Nutrition Facts : Nutritional Facts Serves

LUSCIOUS ALMOND CHEESECAKE



Luscious Almond Cheesecake image

This is a recipe from a taste of home "cheese baking contest". I made this today for a family renunion and it was very well received and it was quite wonderful, if i do say so myself. enjoy!

Provided by Courtly

Categories     Cheesecake

Time 1h20m

Yield 14-16 serving(s)

Number Of Ingredients 13

1 1/4 cups crushed vanilla wafers
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup melted butter
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
4 eggs
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/4 cup toasted sliced, almonds

Steps:

  • In a bowl, combine wafers, almonds and sugar; add the butter and mix well. Press into the bottom of a ungreased 10 inch springform pan; set aside.
  • In a large mixing bowl, beat cream cheese and sugar until creamy. Add the eggs, one at a time, beating well after each addition. Add extracts; beat just until blended. Pour into crust. Bake at 350 for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.
  • Combine sour cream, sugar and vanilla; spread over filling. Return to oven for 5 minutes. Cool on a wire rack; chill overnight. Just before serving, sprinkle with almonds and remove sides of pan. Store in the refrigerator.

Nutrition Facts : Calories 514.8, Fat 40.5, SaturatedFat 22.1, Cholesterol 157.8, Sodium 293.8, Carbohydrate 30.3, Fiber 1.2, Sugar 25.9, Protein 9.9

ALMOND CHEESECAKE



Almond Cheesecake image

Categories     Cake     Food Processor     Dairy     Nut     Dessert     Bake     Cream Cheese     Almond     Chill     Sour Cream     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

3 large eggs
1 cup graham cracker crumbs
1/2 cup sliced almonds, toasted
1 teaspoon plus 3/4 cup sugar
2 8-ounce containers nonfat cream cheese, room temperature
1 8-ounce "brick" Neufchàtel cheese (reduced-fat cream cheese), room temperature
1 tablespoon vanilla extract
2 teaspoons grated lemon peel
1/4 teaspoon almond extract
1/4 cup nonfat sour cream

Steps:

  • Preheat oven to 350°F. Beat eggs to blend in small bowl. Combine cracker crumbs, 1/4 cup almonds, 1 1/2 tablespoons beaten egg and 1 teaspoon sugar in processor. Using on/off turns, blend until almonds are finely ground and crumb mixture holds together, adding more beaten egg by teaspoonfuls if mixture is crumbly. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish (crust will be thin). Bake crust until set, about 8 minutes. Cool while preparing filling.
  • Beat nonfat and reduced-fat cream cheeses and remaining 3/4 cup sugar in large bowl until smooth. Beat in remaining beaten eggs, then vanilla extract, lemon peel and almond extract. Gently spread filling in prepared crust. Bake cheesecake until puffed and firm to touch in center, about 40 minutes.
  • Remove cheesecake from oven. Spread sour cream evenly over top; sprinkle with remaining 1/4 cup almonds. Cool cheesecake on rack 1 hour. Refrigerate uncovered until cold, then cover and refrigerate overnight. Cut into wedges.

ALMOND CHEESECAKE WITH AMARETTI CRUST



Almond Cheesecake With Amaretti Crust image

This is a luscious cheesecake with its light fluffy texture. As Giada says "Amaretti are Italian cookies with a distinct almond flavor". If you can't find them in the specialty foods section of the grocery store use any almond-flavored cookie.

Provided by Vseward Chef-V

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13

1/4 cup almonds, toasted sliced (or slivered)
2 tablespoons sugar
3/4 cup amaretti cookie, crumbs*
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
18 ounces cream cheese, softened
6 eggs, separated
1 (16 ounce) container sour cream
1 1/4 teaspoons almond extract
1 teaspoon vanilla
1/2 cup sliced almonds

Steps:

  • Heat oven to 325°F Wrap foil around outside of 9 1/2- or 10-inch springform pan to prevent leaks while baking.
  • In food processor, combine toasted almonds and 2 tablespoons sugar; pulse until finely chopped. Add amaretti crumbs and melted butter; pulse to mix. Press crumb mixture evenly over bottom of pan. Set aside.
  • In medium bowl, combine 1 1/2 cups of the sugar, flour and salt; set aside. In large bowl, beat cream cheese on medium speed until smooth and creamy. Add sugar mixture; beat until smooth.
  • In medium bowl, lightly whisk egg yolks. Add egg yolks, sour cream, almond extract and vanilla to cream cheese mixture. Beat on medium-low speed just until well blended and smooth, scraping down bowl occasionally.
  • In large bowl, beat egg whites until foamy. Slowly add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan.
  • Place springform pan in large, shallow roasting pan or broiler pan. Fill with enough hot water to come halfway up sides of springform pan.
  • Bake 1 hour and 5 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should be less set than edges and will move when pan is tapped. It should not ripple as if liquid. Turn oven off; leave cheesecake in oven with door closed 30 minutes.
  • Remove from oven. Let stand in water bath 1 hour. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**.
  • Just before serving, press almonds around side of cake.

Nutrition Facts : Calories 456.9, Fat 31.1, SaturatedFat 16.8, Cholesterol 175.2, Sodium 240.6, Carbohydrate 37.1, Fiber 0.8, Sugar 32, Protein 9.3

ALMOND JOY CHEESECAKE



Almond Joy Cheesecake image

I took this recipe from a Bon Appetit recipe. I like to bake cheesecakes at a lower temperature than most recipes call for--so I lower the baking temperature, use a water bath for moisture and let the cheesecake cool more slowly in the cooling oven. You get less cracks and the texture is creamier and smoother.

Provided by ORBaker

Categories     Cheesecake

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup graham cracker crumbs
3/4 cup sliced almonds, toasted
1/2 cup sweetened flaked coconut, toasted
7 tablespoons unsalted butter, melted
1/4 cup packed golden brown sugar
4 (8 ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 teaspoon almond extract
1 cup cream of coconut (such as Coco López, Available in the drink mixers area of most national grocery stores.)
1 cup sweetened flaked coconut, toasted
2 tablespoons all-purpose flour
4 large eggs
5 tablespoons whipping cream
5 tablespoons light corn syrup
8 ounces semi-sweet chocolate chips (about 1 1/3 cups)
3/4 cup sliced almonds, toasted
1/4 cup sweetened flaked coconut, toasted

Steps:

  • For crust: Preheat oven to 350°F.
  • Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • Grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
  • Add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
  • Press crust mixture over bottom and 2 inches up sides of prepared pan.
  • Bake until set, about 10 minutes.
  • Lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
  • Using an electric mixer, beat cream cheese, sugar and extract in a large bowl to blend.
  • Beat in cream of coconut, shredded coconut and flour.
  • Add eggs 1 at a time, beating until just combined.
  • Pour filling into crust.
  • Bake in a water bath until center is almost set, about 1 hour 15 minutes.
  • Turn oven off and let cheesecake cool slowly in the oven for another 30 minutes.
  • Transfer to a rack and cool for at least 30 minutes.
  • Cover and chill overnight.
  • For topping: Bring cream and corn syrup to simmer in medium saucepan.
  • Remove from heat.
  • Add chocolate chips; whisk until smooth.
  • Cool to room temperature.
  • Pour topping over cake.
  • Sprinkle top with almonds and coconut.
  • Chill until topping is set, about 2 hours.
  • (Can be made 2 days ahead; covered tightly and refrigerated or it can be frozen for up to 2 weeks)

Nutrition Facts : Calories 797, Fat 57.5, SaturatedFat 32.8, Cholesterol 171.7, Sodium 356.8, Carbohydrate 66.4, Fiber 3.4, Sugar 51.9, Protein 11.3

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