Simply Elegant!

ALMOND CHEESECAKE

WOW! Just lovely, aren't we?

This cheesecake is so easy, but the reward is great. Rich, decadent, and utterly divine...a perfect addiction (ha! a typo...but I'll leave it, because it will probably be true!)....the perfect addition to your Holiday dessert table.

I posted this as a sugar free version in my other blog - but we don't mess around here at Stick to Your Hips! Fully fatted cream cheese, and real sugar is the way we roll. (If you want the more figure-friendly recipe, you'll find it here. It's just as good, and no one will ever know it's sugar free...guaranteed!)

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Crust:

Vegetable cooking spray

1 1/2 cups graham cracker crumbs

1/4 cup ground almonds

1/3 cup butter, melted

Filling:

Four 8-ounce pkgs cream cheese, softened

1 1/4 cups sugar

1 1/2 teaspoons almond extract

1 teaspoon vanilla extract

4 eggs

1/4 cup heavy whipping cream

1 tablespoon flour

Topping:

2 cups sour cream

1/4 cup sugar

1 teaspoon vanilla extract

Cherry Topping:

1 can cherry pie filling

2 tablespoons Amaretto or Amaretto flavored syrup such as DaVinci or Torani

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Preheat oven to 325 degrees.

Spray a 10 inch spring-form pan with vegetable cooking spray and place on a baking sheet.

In a medium bowl combine the cracker crumbs, almond flour and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes. Allow to cool while making the filling.

In a large bowl whip the softened cream cheese until smooth. Beat in the sugar, vanilla and almond extracts. Beat in the eggs one at a time just until blended. Beat in the heavy cream and flour just until combined.

Pour into cooled crust and bake for 1 hour or until set on the edges and jiggly in the very center 2-inches. Keep oven on.

In a small bowl whisk together the sour cream, 1/4 cup sugar, and vanilla extract. Spread to the very edges of the baked cheesecake. Return to the oven for 5 minutes.

Allow to cool on a wire rack for 10 minutes. Run a sharp knife around the edge and cool completely BEFORE removing the sides of the pan. Wrap tightly and chill overnight.

In a small bowl combine the pie filling and the amaretto of syrup. Pour over entire cake just before serving, or spoon on individual slices, if preferred.