New York Almond Cheesecake Wedges
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Serves 12 | Prep Time 30 mins PT30M | Cook Time 60 mins PT1H30M | CheesecakeWhy I Love This Recipe
A crunchy graham cracker crust gives way to a creamy filling that is sure to satisfy. This cake is not overly sugared, offering just the right touch of sweetness to conclude a dinner party with pals or holiday potluck. Made with your choice of Almond Breeze Vanilla or Hint of Honey Vanilla almond milk, this cake is easy to make and even easier to eat. Drizzle with a helping of caramel sauce for a mouth-watering final touch.
Ingredients You'll Need
1 1/4 cups graham cracker crumbs
1/3 cup finely chopped or crushed sliced almonds
6 tablespoons butter (melted)
3 tablespoons plus 1/2 cup sugar
3 (8-oz.) packages cream cheese (softened)
1/2 cup Blue Diamond Vanilla or Hint of Honey Vanilla Almond Breeze
1/3 cup flour
1 teaspoon vanilla extract
3 eggs
Prepared Caramel Sauce (Hint optional topping)
Directions
Preheat oven to 350°F and lightly butter four (4 1/2-inch) springform pans. Stir together graham cracker crumbs, almonds, butter, and 3 tablespoons sugar in a medium bowl. Press firmly onto the bottom and halfway up the sides of prepared pans.
Beat cream cheese, Almond Breeze, remaining 1/2 cup sugar, flour and vanilla with an electric mixer beating only until smooth. Lightly stir in eggs, being careful not to overmix. Spread batter into pans and bake for 30 to 35 minutes or until the centers jiggle slightly when gently tapped.
Let cool slightly, then chill for at least 1 to 2 hours. (May be prepared several days ahead.) Remove from pans and cut each cheesecake into 6 wedges. Drizzle with caramel sauce, if desired.
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