Name: Creamy Almond Vanilla Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 2 h
Yield: 16
Ingredients: 1 ⅔ Cups Graham cracker crumbs; 2/3 Cups Butter, melted; 1/4 Cups Pecans, finely chopped; 1 Tbsp. Sugar; 5 blocks Cream cheese, softened; 3 large Eggs; 1 Cup Sugar; 1 1/2 Tbsp Vanilla extract; 1/2 Tbsp Almond extract

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Creamy Almond Vanilla Cheesecake

Author: Adam Moore Cooking Method: Baking Cuisine: American Courses: Cake, Dessert Recipe Keys: Dairy Make Ahead Mixing

Party / Entertaining Vegetarian

Difficulty: Intermediate Prep Time 30 mins Cook Time 1 hr Rest Time 30 mins Total Time 2 hrs

Cooking Temp: 325 F Servings: 16 Calories: 480

Best Season: Suitable throughout the year

Dietary:

Vegetarian

Description

A silky, rich cheesecake built on a graham cracker, butter, and pecan crust — loaded with five blocks of cream cheese, whipped to a smooth, airy texture before the eggs and vanilla and almond extracts are folded in. Baked at a low temperature, cooled slowly in the oven to prevent cracking, and chilled overnight for a result that is dense, creamy, and deeply flavored.

Ingredients

Crust

1 ⅔ Cups Graham cracker crumbs
²⁄₃ Cups Butter, melted
¹⁄₄ Cups Pecans, finely chopped
1 Tbsp. Sugar

Filling

5 blocks Cream cheese, softened
3 large Eggs
1 Cup Sugar
1 ¹⁄₂ Tbsp Vanilla extract
¹⁄₂ Tbsp Almond extract

Instructions

Mix graham cracker crumbs, melted butter, pecans, and 1 Tbsp sugar together into a crumbly mixture. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Bake crust at 325°F for 8–10 minutes until lightly browned on the edges. Cool slightly.
In a stand mixer, beat softened cream cheese at medium to medium-high speed until very soft and creamy, 5–10 minutes. Scrape down sides and bottom of bowl thoroughly.
Add sugar in 3 batches, mixing well at medium speed between batches and scraping down the bowl.
Add eggs one at a time, mixing at medium speed between each addition and scraping the bowl after each.
Add vanilla and almond extract. Stir or mix at low speed until just combined.
Pour filling into the prepared crust. Bake at 325°F for 45–60 minutes until the center is set but not firm.
Turn off the oven and leave the cheesecake in with the door propped open for 30 minutes.
Remove from oven and run a thin knife along the edges of the cake to separate from the pan.
Cool on the counter until close to room temperature, then cover loosely and refrigerate overnight before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 480kcal

% Daily Value *
Total Fat 34g53%
Saturated Fat 19g95%
Cholesterol 150mg50%
Sodium 340mg15%
Total Carbohydrate 36g12%
Sugars 28g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Vent the corner of the plastic wrap or foil when refrigerating — this prevents condensation from dripping onto the top of the cheesecake as it cools.

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Creamy Almond Vanilla Cheesecake