Almond Poppyseed Cheesecake

Name: Almond Poppyseed Cheesecake
Total time: P3H
Cuisine: Fusion
Ingredients: graham cracker crumbs; sugar; almonds; almond extract; margarine; cream cheese; sugar; eggs; heavy whipping cream; almond extract; poppy seed; sour cream; sugar; almond extract; almonds

YIELD

servings

PREP

1 min

COOK

2 min

READY

3 hrs

Ingredients

Crust

CUP GRAHAM CRACKER CRUMBS *

TABLESPOON SUGAR

CUP ALMONDS
finely chopped *

TEASPOON ALMOND EXTRACT *

CUP MARGARINE

Filling

1 ½

POUNDS CREAM CHEESE
at room temperature

CUP SUGAR

LARGE EGGS
at room temperature

⅓

CUP HEAVY WHIPPING CREAM

TEASPOONS ALMOND EXTRACT *

1 ½

TEASPOONS POPPY SEED

Topping

1 ½

CUPS SOUR CREAM

1 ½

TABLESPOONS SUGAR

TEASPOON ALMOND EXTRACT *

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.