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Almond extract in the filling and almonds on the crust make this peach topped cheesecake extra special. This almond cheesecake is a great dessert recipe to bake for a special occasion.

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Ingredients

• 2 cups fine vanilla wafer cookie crumbs
• 1/2 cup butter, melted
• 1/3 cup sugar
• 1/4 cup finely chopped blanched almonds
• 16 ounces cream cheese, room temperature
• 4 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1/2 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon salt
• .
• Topping:
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 package (10 ounces) frozen sliced peaches in syrup, thawed, about 2 cups
• 1/4 cup toasted slivered almonds

• Prep Time: 0 minutes
• Cook Time: 40 minutes

• Total Time: 40 minutes

Preparation

Combine the vanilla wafer cookie crumbs, butter, sugar, and almonds. Mix until well blended and crumbly. Press the crumb mixture over bottom and sides of buttered 9-inch springform pan; chill.

Heat the oven to 350° F (180° C/Gas Mark 4) . 

Beat cream cheese until smooth; add eggs, one at a time, beating well after each addition. Beat in vanilla, and almond extract. Mix 1/2 cup sugar, flour, and salt; blend into cream cheese mixture; pour into crust.

Bake in 350° oven for 35 to 40 minutes, or until firm. Chill thoroughly in pan. Keep cheesecake in refrigerator.

Two to four hours before serving, prepare the peach topping. Combine the 2 tablespoons of  sugar and cornstarch. Drain syrup from thawed peaches and stir into the sugar and cornstarch mixture. Cook, stirring constantly, until thickened and clear. Add sliced peaches; heat. Spoon peach topping over cheesecake, arranging peach slices to create a pinwheel effect. Sprinkle with toasted slivered almonds.

Chill until serving time.

Carefully remove sides of pan to serve.

Makes one 9-inch cheesecake, about 12 to 16 servings.

Quick Measurement and Temperature Conversion Chart

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