Almond Poppyseed Cheesecake Recipe
This is one of my favorites,with its sweet almond taste, and poppy seeds, reminds me of my childhood, and my nonna's italian cooking and baking.
Ingredients
- Crust:
- 1 cup graham cracker crumbs
- 1 tbsp. sugar
- 1/4 cup almonds -- finely chopped
- 1/2 tsp. Almond Extract
- 1/4 cup margarine
- Filling:
- 1 1/2 lb cream cheese -- at room temperature
- 1 cup sugar
- 4 eggs -- at room temperature
- 1/3 cup whipping cream
- 2 tsp. Almond Extract
- 1 1/2 tsp. poppy seeds
- Topping:
- 1 1/2 cups sour cream
- 1 1/2 tbsp. sugar
- 1/2 tsp. Almond Extract
- 1/2 cup sliced almonds
Directions
- Preheat oven to 200 degrees. Lightly grease a 9" springform pan.
- Mix crust ingredients together and press into bottom and 1" up sides of pan. Set aside.
- Beat cream cheese with electric mixer until fluffy.
- Blend in sugar. Add eggs one at a time, beating well after each. Add cream,
- almond extract and poppyseeds. Turn mixture into prepared crust.
- Set pan on baking sheet. Bake for 2 hours or until toothpick inserted in center tests clean.
- Mix topping ingredients (except for sliced almonds) together;
- spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5 more minutes or until topping is set.
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