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2 hours
Prep: 20 minutes
Cook: 1 hours
1307 calories per serving view nutrition facts
1 cake
suggest servings
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| 1 1/2 | cups | vanilla wafer crumbs | |
| 1/2 | cup | almonds | blanched, whole, roasted and finely chopped |
| 1/4 | cup | butter | melted |
| 1 | tablespoon | amaretto liquer | |
| 24 | ounces | cream cheese | |
| 1 | cup | sugar | |
| 4 | large | eggs | |
| 1/3 | cup | heavy whipping cream | |
| 1/3 | cup | almonds | blanched, whole, toasted and ground |
| 1/4 | cup | liqueur | irish cream style |
| 1 1/2 | cups | sour cream | |
| 1 | tablespoon | sugar | |
| 1/2 | teaspoon | vanilla extract |
Combine first four ingredients.
Firmly press mixture evenly on bottom of lightly greased 10 inch springform pan.
Bake at 350 degrees F. for 10 minutes, then cool.
Beat softened cream cheese at high speed with an electric mixer until light and fluffy.
Gradually add one cups sugar, beating well.
Add eggs, one at a time, beating after each addition.
Stir in whipping cream and next 3 ingredients.
Pour into pan. Bake at 350 degrees F. for 50 minutes.
Turn oven off and leave cheesecake in oven for 30 minutes.
Combine sour cream and next 2 ingredients.
Stir and spoon over cake.
Sprinkle 1/4 cup almonds around the edge.
Bake at 500 degrees F. for 5 minutes.
Cool, chill.
| % Daily Value* | |
| Total Fat 107.0g | 164% |
| Saturated Fat 63.0g | 316% |
| Trans Fat 0.0g | |
| Cholesterol 499mg | 166% |
| Sodium 721mg | 30% |
| Total Carbohydrate 67.0g | 22% |
| Dietary Fiber 1.0g | 4% |
| Sugars 57.0g | |
| Protein 24.0g | 49% |
| Vitamin A | 76% | Vitamin C | 2% | |
| Calcium | 30% | Iron | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Not that I need an excuse to be naughty or indulgent, but with Halloween right around the corner I thought some wicked recipes...
This is great. I have served it at two separate gatherings and everyone loves it. I use 1 lb. sage sausage and one lb. hot sausage and I use french bread.
A delightful gourmet recipe brought to you by Real Food Direct
