ALMOND CREAM CHEESE CAKE RECIPES

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ALMOND CREAM CHEESE POUND CAKE RECIPE - FOOD.COM



Almond Cream Cheese Pound Cake Recipe - Food.com image

This cake comes from one of my favorite cookbooks, *The Cake Mix Doctor*. It is a keeper of a cake recipe

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 16 serving(s)

Number Of Ingredients 8

1 (18 ounce) box butter recipe cake mix
1 (8 ounce) package cream cheese, at room temp
4 eggs
1/2 cup sugar
1/2 cup water
1/2 cup vegetable oil
1 teaspoon almond extract
1 teaspoon pure vanilla extract

Steps:

  • Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
  • Place all ingredients in large mixing bowl.
  • Mix with electric mixer on low for one minute until all combined.
  • Mix at medium for two minutes.
  • Batter should look uniform and thick.
  • Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
  • Serve alone or with berries and sweetened whipped cream.
  • The cake is rich on its own.

Nutrition Facts : Calories 290.4, FatContent 16.6, SaturatedFatContent 4.6, CholesterolContent 62.8, SodiumContent 273.6, CarbohydrateContent 31.9, FiberContent 0.3, SugarContent 20.6, ProteinContent 3.8

LUSCIOUS ALMOND CHEESECAKE RECIPE: HOW TO MAKE IT



Luscious Almond Cheesecake Recipe: How to Make It image

I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. —Brenda Clifford, Overland Park, Kansas

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 16 servings.

Number Of Ingredients 15

1-1/4 cups crushed vanilla wafers (about 40 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
4 large eggs, room temperature, lightly beaten
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/8 cup toasted sliced almonds

Steps:

  • In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 329 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 140mg sodium, CarbohydrateContent 32g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. —Brenda Clifford, Overland Park, Kansas
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