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Almond Poppyseed Cheesecake

 

188

Yield

servings

Prep

1

min

Cook

2

min

Ready

3

hrs

Trans-fat Free
 

Ingredients

Crust
1 cup graham cracker crumbs
*
1 tablespoon sugar
¼ cup almonds
finely chopped
*
½ teaspoon almond extract
*
¼ cup margarine
Filling
1 ½ pounds cream cheese
at room temperature
1 cup sugar
4 large eggs
at room temperature
cup heavy whipping cream
2 teaspoons almond extract
*
1 ½ teaspoons poppy seed
Topping
1 ½ cups sour cream
1 ½ tablespoons sugar
½ teaspoon almond extract
*
½ cup almonds
sliced

Directions

Preheat oven to 200 degrees.

Lightly grease a 9 inch springform pan.

Mix crust ingredients together and press into bottom and 1 inch 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 410g (14.5 oz)
Amount per Serving
Calories 134272% of calories from fat
 % Daily Value *
Total Fat 108g 166%
Saturated Fat 57g 286%
Trans Fat 0g
Cholesterol 464mg 155%
Sodium 827mg 34%
Total Carbohydrate 25g 25%
Dietary Fiber 2g 7%
Sugars g
Protein 51g
Vitamin A 78% Vitamin C 2%
Calcium 32% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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