Toasted Almond Cheesecake Pie Recipes

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.

TOASTED ALMOND CHEESECAKE PIE

Steps:

• Pour milk and almond extract in large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. (Mixture will be thick.) Sprinkle 1/4 cup of the almonds onto bottom of crust; cover with the pudding mixture.
• Spread remaining whipped topping over pudding layer; sprinkle with remaining 2 Tbsp. almonds. Cover.
• Refrigerate several hours until chilled. Store leftover pie in refrigerator.

NO BAKE ORANGE CHEESECAKE WITH TOASTED ALMONDS

Steps:

• 1. Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Finely chop ½ cup of the almonds, set aside. Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan. Top the crust with 1/4 cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
• 2. Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. Heat over low heat until gelatin is melted, set aside. Grate 1 tsp. zest from the orange and set aside. Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. Beat in condensed milk; scrape down the bowl after addition. When mixture is smooth, stir in melted gelatin and grated orange rind. Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set.
• 3. Peel the rind from the rest of the orange, place it on a cutting board and slice it into ¼-inch thick rounds. Top the cake with the orange rounds and remaining ¼ cup sliced almonds.

TOASTED COCONUT, ALMOND AND CARAMEL CHEESECAKE

Steps:

• Topping:.
• In a nonstick skillet melt the butter on low heat. Add coconut and almonds to the butter till is toasted brown, stirring occasionly(This will take up to a hour or two. After this is toasted, set aside to cool off to room temperature.
• Base:.
• In a bowl combine cream cheese and condensed milk until creamy. Add Cool Whip and mix.
• Put it all together:.
• Put 1/4 of the creamy mixture in each pie shell and spread till level.
• Put 1/4 of toasted mixture on top and lightly press down. Drizzle caramel topping on top(I usually go in a spiral and then back in forth).
• Repeat with base, topping, and caramel topping.

ALMOND CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat eggs to blend in small bowl. Combine cracker crumbs, 1/4 cup almonds, 1 1/2 tablespoons beaten egg and 1 teaspoon sugar in processor. Using on/off turns, blend until almonds are finely ground and crumb mixture holds together, adding more beaten egg by teaspoonfuls if mixture is crumbly. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish (crust will be thin). Bake crust until set, about 8 minutes. Cool while preparing filling.
• Beat nonfat and reduced-fat cream cheeses and remaining 3/4 cup sugar in large bowl until smooth. Beat in remaining beaten eggs, then vanilla extract, lemon peel and almond extract. Gently spread filling in prepared crust. Bake cheesecake until puffed and firm to touch in center, about 40 minutes.
• Remove cheesecake from oven. Spread sour cream evenly over top; sprinkle with remaining 1/4 cup almonds. Cool cheesecake on rack 1 hour. Refrigerate uncovered until cold, then cover and refrigerate overnight. Cut into wedges.

5 MINUTE TOASTED ALMOND CHEESECAKE PIE

Steps:

• Beat milk, almond extract, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.)
• Sprinkle 1/4 cup of the almonds onto bottom of crust. Spread pudding mixture over almonds in crust. Spread remaining whipped topping over pudding in crust. Garnish with remaining almonds.
• Enjoy immediately or refrigerate until ready to serve.

ALMOND JOY CHEESECAKE

Steps:

• For crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. FInely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
• For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
• For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
• Run small knife around sides of cake to loosen. Release pan sides.

5 MINUTE - TOASTED ALMOND CHEESECAKE PIE

Steps:

• Beat milk, almond extract, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.)
• Sprinkle 1/4 cup of the almonds onto bottom of crust. Spread pudding mixture over almonds in crust. Spread remaining whipped topping over pudding in crust. Garnish with remaining almonds.
• Enjoy immediately or refrigerate until ready to serve.

TOASTED ALMOND CHEESECAKE

Steps:

• Preheat oven to 325ºF if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Finely chop 1 cup of the almonds; mix with graham crumbs and butter. Press firmly onto bottom of pan. Bake 8 min; cool completely.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and liqueur; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate at least 4 hours or overnight. Sprinkle with remaining 1/2 cup almonds just before serving. Store any leftover cheesecake in refrigerator.

FIVE MINUTE TOASTED ALMOND CHEESECAKE PIE

Steps:

• 1. In large bowl beat milk, pudding mix and almond extract with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of whipped topping.2. Sprinkle half of almonds on crust. Carefully spread pudding mixture over almonds. Top with remaining whipped topping. Garnish with remaining almonds.3. Enjoy immediately or refrigerate until ready to serve.*NOTE: To toast almonds, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.