• Cooking Time:
  • Servings:
  • Preparation Time:



  • Crust:
  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 1/4 cup almonds, finely chopped
  • 1/2 teaspoon almond extract
  • 1/4 cup margarine
  • Filling:
  • 3 pkgs. (8 oz. each) cream cheese, room temperature
  • 1 cup sugar
  • 4 eggs, room temperature
  • 1/3 cup whipping cream
  • 2 teaspoons almond extract
  • 1-1/2 teaspoons poppy seeds
  • Topping:
  • 1-1/2 cups sour cream
  • 1-1/2 tablespoons sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup sliced almonds


  • Preheat oven to 200ºF. Lightly grease a 9-in. springform pan. Mix crust ingredients together and press into bottom and 1-in. 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 poppy seeds. 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.

Categories: Cheesecake 
© 2006-2017 BakeSpace, Inc. All Rights Reserved