Sweet Cheesecake Recipes
Peach Brulee Almond Cheesecake
Yield: 10 to 12 servings
Ingredients
Crust
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1/2 cup finely chopped almonds
Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 16 ounces sour cream
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract or vanilla bean extract
- 1/2 teaspoon salt
Topping
- 2 large peaches, peeled and thinly sliced (about 2 cups sliced peaches)
- 1/4 cup sugar
Instructions
- Combine all ingredients for crust in a medium bowl, mix well, then press into the bottom of a 9 inch springform pan. Set aside.
- In a mixer bowl, beat the cream cheese and sugar until fluffy, about 1 minute on medium.
- Add eggs, one at a time, sour cream, extracts, and salt. Beat another minute on medium until all ingredients are blended and smooth.
- Pour into prepared pan, spread filling with spatula to even the top, and bake in 425 degrees F oven for 10 minutes.
- Reduce heat to 300 degrees F and bake an additional hour.
- Remove from oven, cool slightly.
- Place sliced peaches over top of cheesecake in a concentric circle to form a decorative pattern; sprinkle top with sugar.
- Turn oven to broil. Place cheesecake under broiler, about 6 inches from heat source, for 2 minutes until sugar bubbles and melts.
- Remove immediately from oven, cool slightly and then refrigerate for at least 8 hours before cutting and serving.