Almond Apple Cheesecake Recipes

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Steps:

• In a bowl combine the flour and sugar, cut in butter until crumbly. press onto the bottom and 1 1/2 inch up sides of a greased 9 in springform pan. prick with a fork, place on a baking sheet. bake at 350 for 10 minute or until soft but set. cool on a wire rack. CAREFULLY spread jam over crust. for the filling in a smallmixing bowl, beat cream cheese and sugar till smooth, add eggs and almond extract and vanilla. beat just until blended, spread over jam. for topping, combine the sugar and cinnamon in a large bowl add apples and toss to coat, spoon over the filling, I personally like to lay them evenly over each other and fan them out.sprinkle almonds over the apples. bake at 250 for 55-60 min or until center is almost set. cool on a wire rack for 10 minute carefully run a knife around edge of pan to loosen. cool 1 hour longer, chill overnight. remove sides of pan. serve.

Steps:

• Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.

Steps:

• Instructions:
• Preheat oven to 300°F
• Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of 9-inch springform pan. In large bowl, beat cream cheese until fluffy.
• Gradually beat in EAGLE BRAND® until smooth (DO NOT OVERBEAT).
• Add eggs,one at a time and almond extract; mix well. Pour into prepared pan.
• Bake 55 to 60 minutes or until center is set. Cool.
• **Top with Almond Praline Topping.
• **Notes: Almond Praline Topping:.
• In small saucepan, combine 1/3 cup firmly packed dark brown sugar and 1/3 cup whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in 1/2 cup chopped,toasted slivered almonds. Spoon evenly over cheesecake. (For 13x9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.
• Chill. Store leftovers covered in refrigerator.

Steps:

• Crust: in small mixing bowl, beat butter until light and fluffy.
• Add ground almonds, sugar and almond extract, and mix.
• Work flour into mixture until ball of dough forms.
• Place dough between two sheets of waxed paper and roll into 10" circle.
• Remove paper and turn pastry in 9" springform pan, gently pressing against side and bottom of pan.
• Refrigerate for 30 minutes.
• Filling: in another bowl, beat cream cheese until smooth.
• Beat in sugar, egg and extract.
• Pour into chilled crust.
• Topping: in a large bowl, combine sugar, flour and cinnamon.
• Arrange apple slices in circular fashion until used up.
• Sprinkle with almonds.
• Bake in 425F oven for 10 minutes, then turn down to 350F and bake 30 - 35 minutes longer or until apples are tender.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap outside of side and bottom of pan with foil.
• Reserve 1/2 cup of the cake mix; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. Bake about 15 minutes or until edges are golden brown. Reduce oven temperature to 325°F (300°F for dark or nonstick pan).
• In same large bowl, beat reserved 1/2 cup cake mix and the cream cheese on medium speed until well blended. Beat in 3/4 cup sugar, the whipping cream and almond extract on medium speed until smooth and creamy. On low speed, beat in eggs, one at a time, until well blended. Pour batter over crust. Place springform pan in large roasting pan on oven rack. Pour boiling water into roasting pan halfway up side of springform pan.
• Bake 55 to 60 minutes or until edge is set but center jiggles slightly when moved. Cool in pan (in water bath) on cooling rack 20 minutes. Remove pan from water bath. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes at room temperature.
• Cover loosely; refrigerate at least 4 hours or overnight.
• Meanwhile, in 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated. Cool on waxed paper; break apart.
• Remove side of pan before serving. Garnish cheesecake with sugared almonds. Store covered in refrigerator.