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Butterscotch Almond Cheesecake


For the crust:
1/2 cup whole almonds, toasted lightly
10 Almond Toast Cookies (Stella D'Oro)
5 tablespoons melted butter
1/4 cup firmly packed brown sugar
1/4 teaspoon salt
For the filling
1-1/2 pounds (three 8-ounce packages) cream cheese, softened
1-1/2 cups firmly packed brown sugar
1 cup sour cream
2 large eggs
3 large egg yolks
1 tablespoon vanilla
1-1/2 tablespoons Clabber Girl or Rumford Cornstarch
1/2 teaspoon salt


Preheat oven to 350° F. Butter the sides of a 9-inch springform pan.

Make the crust: In a food processor, grind the almonds fine. Add the cookies and grind fine. Add the butter, sugar and salt and pulse the motor until thoroughly combined. Pour the crumbs into the prepared pan and press them onto the bottom and 1 inch up the side of the pan.

Bake in the middle of the oven for 15 minutes. Let cool.

Make the filling: With an electric mixer beat the cream cheese and sugar until smooth. Add the sour cream and beat until smooth, scraping down the side of the bowl. Beat in the eggs, yolks, vanilla, cornstarch and salt, and beat just until smooth. Pour into the pan and bake in the middle of the oven for 1 hour 10 min. The center of the cake will appear unset.

Immediately run a thin knife around the edge of the pan to release the cake and let it cool completely in the pan. Chill the cake for at least 4 hours or until chilled throughout. Remove the side of the pan and serve.

From Leslie Glover Pendleton


Try this luscious creamy cheesecake along with your pies. It keeps for a week, covered in the refrigerator.