Toasted Almond Cheesecake Pie Recipes

ALMOND CHEESECAKE WITH AMARETTI CRUST

Steps:

• Heat oven to 325°F Wrap foil around outside of 9 1/2- or 10-inch springform pan to prevent leaks while baking.
• In food processor, combine toasted almonds and 2 tablespoons sugar; pulse until finely chopped. Add amaretti crumbs and melted butter; pulse to mix. Press crumb mixture evenly over bottom of pan. Set aside.
• In medium bowl, combine 1 1/2 cups of the sugar, flour and salt; set aside. In large bowl, beat cream cheese on medium speed until smooth and creamy. Add sugar mixture; beat until smooth.
• In medium bowl, lightly whisk egg yolks. Add egg yolks, sour cream, almond extract and vanilla to cream cheese mixture. Beat on medium-low speed just until well blended and smooth, scraping down bowl occasionally.
• In large bowl, beat egg whites until foamy. Slowly add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan.
• Place springform pan in large, shallow roasting pan or broiler pan. Fill with enough hot water to come halfway up sides of springform pan.
• Bake 1 hour and 5 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should be less set than edges and will move when pan is tapped. It should not ripple as if liquid. Turn oven off; leave cheesecake in oven with door closed 30 minutes.
• Remove from oven. Let stand in water bath 1 hour. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**.
• Just before serving, press almonds around side of cake.

LUSCIOUS ALMOND CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.