| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Cheesecakes, Desserts | 1 | Cake | |
INGREDIENTS
| 1 1/2 | c | Graham wafer crumbs |
| 1/2 | c | Melted butter |
| 1/4 | c | Sugar; optional |
| 1 | lb | Cream cheese; softened |
| 1/2 | c | Sugar |
| 3 | Eggs | |
| 1 1/2 | c | Sour cream |
| 1 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Cinnamon; or more |
| 1/2 | c | Flaked and toasted almonds |
| Use unblanched ones,they are | ||
| Prettier |
INSTRUCTIONS
CRUST FILLING TOPPING Crust: Mix together crust ingredients and press into the bottom of a 9-inch springform pan. Bake at 350F for 5 minutes. Filling: Beat cheese until fluffy. Add sugar, then beat in eggs until very smooth. Bake at 350F for about 20 minutes, oruntil firm in the centre. (May take 30 minutes) Topping: Mix sour cream, sugar, and vanilla. Spoon onto cake. Sprinkle with cinnamon, and distribute nuts over the top. Bake at 350F for 10 minutes. Cool and refrigerate. **This cake is better made at least 1 day ahead** From the kitchen of Mrs. Karel Nordstr.m
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