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  • Almond Poppyseed Cheesecake

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    Almond Poppyseed Cheesecake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Graham cracker crumbs
    • 1 Tbsp. Sugar
    • 1/4 c. Almonds, finely minced
    • 1/2 tsp Almond extract
    • 1/4 c. Margarine
    • 1 1/2 lb Cream cheese, at room temperature
    • 1 c. Sugar
    • 4 x Large eggs, at room temperature
    • 1/3 c. Whipping cream
    • 2 tsp Almond extract
    • 1 1/2 tsp Poppy seeds
    • 1 1/2 c. Lowfat sour cream
    • 1 1/2 Tbsp. Sugar
    • 1/2 tsp Almond extract
    • 1/2 c. Sliced almonds

    Directions

    1. Preheat oven to 200 degrees. Lightly grease a 9" springform pan. Mix crust ingredients together and press into bottom and 1" up sides of pan.
    2. Set aside. Beat cream cheese with electric mixer till fluffy. Blend in sugar. Add in Large eggs one at a time, beating well after each. Add in cream, almond extract and poppyseeds. Turn mix into prepared crust. Set pan on baking sheet. Bake for 2 hrs or possibly till toothpick inserted in center tests clean. Mix topping ingredients (except for sliced almonds) together; spread topping over warm cheesecake, sprinkle with sliced almonds and bake 5 more min or possibly till topping is set.
    3. NOTES : When I was newly divorced with two small children and had just moved back to Seattle from Montana, D'Amico's was in the underground
    4. shopping mall downtown called Rainier Square. (I think they're still
    5. there.) They served fabulous soups, salads, and DESSERTS, so you KNOW I
    6. bought the cookbook when it was published. This cheesecake is heavenly, and I've made it many times through the years.

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