| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Cheesecakes, Cakes, Desserts, Nuts | 10 | Servings | |
INGREDIENTS
| 1/2 | c | Whole almonds |
| 1 | lb | Cream cheese |
| 3/4 | c | Sugar |
| 3 | Eggs | |
| 1 | ts | Vanilla extract |
| 2 | tb | Amaretto |
| 3/4 | c | Sour cream |
INSTRUCTIONS
Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts. Pour batter into a greased 9-inch springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas
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