New York-Style Almond Cheesecake – a delicious recipe with graham cracker crumbs, sugar, almonds, unsalted butter, Cream Cheese, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix graham crumbs, 1 cup of the sugar (or 1/4 cup of the sugar for trial recipe), the almonds and butter.
2
Press firmly onto bottom of four 9-inch springform pans (or onto bottom of one 9-inch springform pan for trial recipe).
3
Refrigerate until ready to use.
4
Place cream cheese, remaining 1 qt.
5
sugar (or remaining 1 cup sugar for trial recipe), the vanilla and almond extract in 12-qt.
6
bowl of electric mixer fitted with paddle attachment (or in 6-qt.
7
bowl for trial recipe).
8
Beat on medium speed until well blended, stopping occasionally to scrape bottom and side of bowl.
9
Blend in sour cream.
10
Add eggs, one at a time, beating on low speed after each addition just until blended.
11
Pour over crusts.
12
Bake in 325F-standard oven 1 hour or until center is almost set.
13
Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims.
14
Refrigerate at least 4 hours or overnight.
1380
kcal
Calories
105
g
Fat
48
g
Carbs
73
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/4 qt. graham cracker crumbs, 1-1/4 qt. sugar, divided, 2 cups finely chopped toasted almonds, 1-1/2 cups unsalted butter, melted, and more.
Yes, New York-Style Almond Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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