Almond Cheesecake Squares are a rich and delicious dessert that makes an elegant addition to a cookie tray or a flavorful end to a holiday dinner. It is a New York style cheesecake because it includes sour cream among the ingredients — another notch up on the flavor scale! The toasted and ground almonds give the crust a nice flavor and texture. The filling is quick and easy. The hardest part is waiting for it to bake — and then cool before slicing! Can be made ahead and frozen. Don’t worry about freezing leftovers because there won’t be any. 🙂
- ¼ cup sugar
- 1¼ cups graham cracker crumbs
- ⅓ cup butter, melted
- ¼ cup toasted sliced almonds, finely ground
- 12 ounces cream cheese
- ½ cup sugar
- 2 large eggs
- ¼ cup sour cream
- 2-1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- ¼ cup toasted, sliced almonds for topping
- Preheat oven to 350 degrees F. Spray 8x8 pan with cooking spray and set aside.
- Toast ½ cup almonds in small skillet over medium heat for about 10 minutes. Let cool and grind ¼ cup to add to crust.
- Mix sugar, graham cracker crumbs, and ground almonds together in a mixing bowl. Pour melted butter over top. Mix well until butter is evenly distributed.
- Press firmly into prepared pan. Bake 10-12 minutes or until firm.
- Meanwhile, mix cream cheese and sugar together until smooth. Add eggs, one at a time, scraping sides of bowl, and mixing well after each addition. Add sour cream and extracts; mix well. When crust is done, pour filling mixture over prepared crust.
- Bake in preheated oven for 40 to 47 minutes, or until firm.
- Remove from oven and top with toasted sliced almonds.
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