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10 servings
suggest servings
| 1 1/2 | cups | chocolate wafer crumbs | |
| 1 | cup | almonds | finely chopped and lightly toasted |
| 3/4 | cup | butter | softened |
| 1/3 | cup | sugar | |
| Filling | |||
| 3 | packages | cream cheese | 8 ounces each, softened |
| 1 | cup | sugar | |
| 4 | large | eggs | |
| 1/3 | cup | heavy whipping cream | |
| 1/4 | cup | amaretto liquer | |
| 1 | teaspoon | amaretto liquer | |
| Topping | |||
| 2 | cups | sour cream | |
| 2 | tablespoons | sugar | |
| 1 | teaspoon | amaretto liquer | |
| 1 | x | almonds | lightly slivered, toasted, for garnish |
CRUST: Combine crumbs, almonds, butter and sugar in a bowl.
Press into bottom and sides of a 9-inch springform pan.
FILLING: Cream cheese and sugar together in a large mixer Add eggs, one at a time, beating well after each addition.
Add cream and Amaretto.
Beat until light.
Pour into crust.
Bake at 375 degrees F for 40 minutes.
Let stand for 5 minutes on wire rack.
Filling will not be set.
TOPPING: Combine sour cream, sugar and Amaretto.
Spread evenly on cake.
Bake 5 to 10 minutes; top will still be jiggly in center.
Cool completely on rack.
Cover lightly and chill overnight.
Remove from springform pan.
Place almond slivers around outside edge of top of cake.
| % Daily Value* | |
| Total Fat 37.0g | 57% |
| Saturated Fat 23.0g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 229mg | 10% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 29.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 26% | Vitamin C | 1% | |
| Calcium | 9% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I am an ice cream fan, I love all kinds of ice cream, and I love to try different ice cream too, this butter pecan ice cream, I used low-fat milk, added some raisins too, very tasty! I will do it more! Love this recipe!
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