I love cheesecake. I also really love almond flavored desserts. So, put the two together and you'll get something really great, right? If you answered yes, you'd be correct.
After searching through a few online recipes and it seemed most simply replaced vanilla with almond extract and/or amaretto, so I decided to give it a shot. This was easily one of my favorite cheesecakes I've ever made. It's rich and creamy and has a nice subtle almond flavor. It's the perfect ending to a really great meal.
Almond Cheesecake
Serves 8-16
Prep Time - 20 minutes
Bake Time - 1 hr
Cool Time - 2 hrs
INGREDIENTS
1 1/4 cups crushed graham crackers
1/4 cup sugar
1/3 cup melted butter
3 (8 oz) blocks cream cheese, softened
1 (14 oz) can sweetened condensed milk
3 eggs, at room temperature.
1 tsp almond extract
1/2 tsp amaretto (optional - if left out, add an additional 1/2 tsp almond extract)
DIRECTIONS
Preheat oven to 325 degrees.
Before starting, wrap your springform pan tightly with foil.
Mix together the graham cracker crumbs, sugar, and melted butter. Press into the bottom of the springform pan.
In another bowl, beat together cream cheese with sweetened condensed milk. Add eggs, almond extract, and amaretto and beat until just combined.
Pour into the springform pan. Put the springform pan in a larger pan (I use my turkey roaster because it has a roasting rack inside). Put the pan in the oven and prepare the water bath, with the pan in the oven and the oven rack pulled out, by pouring 4-6 cups water, or about 1/4-1/2 inch water, into the roaster.
Bake for 1 hr, or until the cheesecake is almost set, but still jiggly in the middle. Turn off the oven and let the cheesecake sit in the oven for another 15-30 minutes until it is fully set. Remove from the oven and let cool on a wire rack for 1-2 hrs. Refrigerate for at least an hour, up to overnight.
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