ALMOND POPPYSEED CHEESECAKE

      Title: ALMOND POPPYSEED CHEESECAKE
  Categories: Cheesecakes
       Yield: 12 Servings
  
  
   :          Crust:
         1 c  graham cracker crumbs
         1 TB sugar
       1/4 c  almonds -- finely chopped
       1/2 ts almond extract
       1/4 c  margarine
   :          Filling:
     1 1/2 lb cream cheese -- at room
   :          temperature
         1 c  sugar
         4    eggs -- at room temperature
       1/3 c  whipping cream
         2 ts almond extract
     1 1/2 ts poppy seeds
   :          Topping:
     1 1/2 c  sour cream
     1 1/2 TB sugar
       1/2 ts almond extract
       1/2 c  sliced almonds
   
   Preheat oven to 200 degrees.  Lightly grease a 9" springform pan. Mix
   crust ingredients together and press into bottom and 1" 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.
[ add our full cookbook to your website ] [ Search The Cookbook ]