ALMOND CHEESECAKE
Yellow cake mix is a deliciously different crust for creamy cheesecake flavored with almonds.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h45m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 420, Carbohydrate 36 g, Cholesterol 120 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 24 g, TransFat 1 g
ALMOND CHEESECAKE BARS
This recipe for almond bars with cream cheese is from my sister-in-law. I've brought the bars to many functions, and everyone always asks for the recipe. -Mary Couser, Maple Plain, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 68mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
ALMOND CHEESECAKE
Categories Cake Food Processor Dairy Nut Dessert Bake Cream Cheese Almond Chill Sour Cream Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
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.
CHOCOLATE-ALMOND CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 350 degrees F.
- For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
- For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
- For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
- Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
- Serve cold, with a dusting of powdered sugar if desired.
MASCARPONE CHEESECAKE WITH ALMOND CRUST
Provided by Giada De Laurentiis
Categories dessert
Time 11h45m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat oven to 350 degrees F.
- Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
- For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
- For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
- Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
ALMOND CHEESECAKE
This recipe I got from my daughter-in-law (one smart cook) the first time I visited their new home and have fixed it so many times since. It is so easy and quick that I can whip it up in a blink of an eye and the almond flavoring is super.
Provided by Janet Alexander
Categories Cheesecake
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300.
- Combine graham crackers crumbs, sugar and butter.
- Press into springform pan.
- Beat cheese until fluffy.
- Gradually beat in milk.
- Add eggs and almond extract.
- Mix well.
- Pour into prepared pan.
- Bake 45- 50 minutes.
- Cool and chill.
- Serve plain or with your favorite topping.
- This can be done very quickly and simply by putting crackers, sugar and butter into a food processor.
- Blend for a minute.
- Prepare pan.
- Put cheese and milk in processor, blend.
- Add eggs and flavoring and process until thoroughly blended.
- Pour in pan.
- This whole process takes less than 5 minutes to prepare.
Nutrition Facts : Calories 529.3, Fat 34.5, SaturatedFat 19.3, Cholesterol 169.4, Sodium 402.1, Carbohydrate 45.8, Fiber 0.4, Sugar 39.3, Protein 10.6
DOUBLE CHOCOLATE ALMOND CHEESECAKE
This cheesecake is easy to make-but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust., Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes., Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 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. Garnish with sliced, toasted almonds if desired.
Nutrition Facts : Calories 315 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 215mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
ALMOND APPLE CHEESECAKE
Cheesecake-who doesn't like cheesecake? When the fruit ripens on our backyard trees, this treat is a must. The flavorful apple-cinnamon-nut topping and the raspberry jam layer make this dessert outstanding.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flour and sugar; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; prick with a fork. Place on a baking sheet. Bake at 350° for 10 minutes or until soft but set. Cool on a wire rack. , Carefully spread jam over crust. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs 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 filling. Sprinkle with almonds. , Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 385 calories, Fat 21g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 173mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
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ALMOND AMARETTO CHEESECAKE RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
Reviews 37Calories 562 per servingCategory Cheesecake
- CRUST: 1. Place oven racks in the center of the oven. Preheat oven to 350°F. Line a 9-inch springform pan with a round of parchment paper (cut to fit), set aside. 2. In a medium-sized bowl, combine graham cracker crumbs, sugar, butter and salt until well combined. Using the bottom of a measuring cup, press crust into the bottom and halfway up the sides of prepared springform pan. Bake for 7 minutes and remove from the oven and set aside.
- 3. Reduce oven heat to 325°F. FILLING: 1. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with granulated sugar until no lumps remain.
- 2. Add eggs, one at a time, beating mixture between each egg, then beat in the amaretto, vanilla extract and almond extract. Add cornstarch and salt and beat until smooth. 3. Tap the cheesecake batter bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top.
- 4. Bake for 30 minutes at 325°F. Reduce temperature to 250°F and continue baking for another 35 minutes. Once this time has elapsed, turn the oven off and keep cheesecake inside for another 30 minutes, but DO NOT OPEN THE OVEN DOOR. After the 30 minutes has passed, crack the oven door open to let cheesecake cool slowly for one hour before removing. 5. Allow cheesecake to cool to room temperature on the counter (approximately 3-4 hours) before covering with plastic wrap and transferring to the fridge to chill. 6. Refrigerate cheesecake until completely chilled (about 6-8 hours, or overnight). Open springform pan and remove the metal collar. TOPPING: 1. Preheat the oven to 325°F and spread the almonds on a rimmed baking sheet. Bake them for 7 to 8 minutes or until just fragrant. Remove from oven and set aside. 2. In a medium saucepan over medium heat, combine the butter and brown sugar, stirring often, until smooth. Add the heavy cream and amaretto and bring to a low boil. Boil for 5 min
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