Sunday, March 27, 2005



This is one of Lynn's recipes from the church cookbook.

1 cup sliced almonds
1 cup graham cracker crumbs( I added ground cinnamon to the crumbs)
1/3 cup margarine, melted
4 (8oz) pkg cream cheese
2 cup sugar
3 eggs
1/4 tsp almond extract
1/4 cup amaretto
1 cup sour cream
3 T sugar
1/4 tsp almond extract

Combine crumbs and margarine and press into 9-inch springform pan. Beat cream cheese until light and fluffy. Gradually add sugar. Add eggs one at a time. Stir in flavoring and amaretto. Pour on top of crumb mixture. Bake at 350 degrees for 1 hour. Cool for 10 minutes. Combine sour cream, sugar and almond extract. Pour on top of cheese mixture; bake for 5 minutes at 425 degrees. You can freeze this. Garnish with maraschino cherries or sliced almonds. I sprinkled the sliced almonds on top of the cheesecake and then served the cheesecake with sliced strawberries. For the Strawberries, I mixed 1 pint of sliced strawberries with 1/2 cup sugar and a few tablespoons of amaretto.

No comments:

You May also like

Related Posts with Thumbnails