Cheese Cake Almondine


1 1/2 cups finely crushed vanilla wafer crumbs
1 1/4 cups sugar
1/2 cup chopped Planters Pecans
1/2 teaspoon grated lemon rind
1/4 cup Blue Bonnet Margarine, melted
3 (8 ounce) packages cream cheese, softened
3 eggs
2/3 cup chopped Planters Blanched Almonds
3/4 teaspoon almond extract
1 cup dairy sour cream
1/3 cup Planters Sliced Almonds


Combine vanilla wafer crumbs, 2 tablespoons sugar, pecans and lemon rind. Add melted margarine. Combine well and press mixture into the bottom of a lightly greased 8 inch springform pan. Refrigerate. Cream the cheese and 1 cup of the remaining sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in chopped almonds and 1/2 teaspoon almond extract. Pour into chilled crust. Bake at 375 degrees for 45 minutes. Cool at room temperature for 30 minutes. Meanwhile, blend sour cream, remaining 2 tablespoons sugar and 1/4 teaspoon almond extract. Spread mixture over cooled cheese filling. Bake for an additional 10 minutes. Sprinkle with sliced almonds and cool. Refrigerate overnight before serving.
Makes 1 cake.

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