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Luscious Almond Cheesecake

I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. —Brenda Clifford, Overland Park, Kansas
  • Total Time
    Prep: 15 min. Bake: 55 min. + chilling
  • Makes
    16 servings


  • 1-1/4 cups crushed vanilla wafers (about 40 wafers)
  • 3/4 cup finely chopped almonds
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 4 large eggs, room temperature, lightly beaten
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 cup toasted sliced almonds


  • In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet.
  • Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.
Nutrition Facts
1 slice: 329 calories, 20g fat (10g saturated fat), 100mg cholesterol, 140mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 5g protein.
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Average Rating:
  • Bob
    Jun 25, 2020

    Are you kidding me! BEST cheesecake recipe EVER! I have made this 4 times

  • Judith
    Jun 23, 2020

    This was an awesome recipe! Prepared as written, will be making again!

  • Angela
    Oct 22, 2019

    Without a doubt, this is the BEST cheesecake I have ever eaten!. Smooth, creamy and very tasty!. It was a big hit with those I shared it with. If I could give it a 100 star rating I would. LOVE IT!!!

  • ChocolateMudCake
    Aug 25, 2019

    This cheesecake was a hit the first time I made it so I have made it several times since then. It looks so nice with the slivered almonds on top. Thank you for sharing such a flavorful recipe that my family and friends love to eat!

  • Cruella747
    Jul 1, 2019

    in our opinion, not enough almond flavor. Don't get me wrong, this is good as is, HOWEVER... the sour cream glaze should have almond extract instead of vanilla OR increase almond in filling to 2 full teaspoons. Then it would be a 5 star recipe!

  • eldie1959
    Jun 23, 2019

    I made this wonderful cheesecake as a farewell gift for a coworker who was leaving employment from our agency. It was not only beautiful to look at but my coworker raved how delicious it was. I have made a number of cheesecakes from Taste of Home but this one and the mint chocolate chip one is probably the 2 best I made.

  • tishathomas
    Jun 12, 2019

    This is a fabulous recipe that was tweaked from the book, Mother Wonderful's Cheesecake. I started making it 30 years ago and made several for my daughter's wedding. The author of the book created the recipe and sold the cheesecakes to restaurants in California. She decided that she could make more money selling a book than cheesecakes. She's quite an entertaining read. The book is out of print but I found it somewhere, maybe e-bay. The cheesecake always gets rave reviews. It's the technique that makes the difference. Do beat the sugar and cream cheese for 15 minutes before adding the eggs, which you must not overheat but just incorporate into the batter.

  • sammy7728
    Mar 26, 2019

    This was a hit at a get-together with friends. I would definitely make it again. Delicious. The only change I made was I did not use the "fancy" eggs it calls for...just normal, regular eggs.

  • smile_e2003
    Mar 13, 2019

    This cheesecake is super easy to make and has a fabulous sweet almond taste. Definitely a must try and a keeper.

  • Stephen
    Mar 2, 2019

    Was in a hurry so I used store bought graham cracker crust but the almond extract adds that special taste that make this cake disappear rather quick. 5 stars to the taste buds!