New York Almond Cheesecake Wedges
"Look no further for the perfect dessert for all your entertaining moments. A crunchy graham cracker crust gives way to a creamy filling that is sure to satisfy. This cake is not overly sugared, offering just the right touch of sweetness to conclude a dinner party with pals or holiday potluck. Made with your choice of Almond Breeze Vanilla or Hint of Honey Vanilla almond milk, this cake is easy to make and even easier to eat. Drizzle with a helping of caramel sauce for a mouth-watering final touch."
Serves12 People
Preparation Time30 min
Cooking Time1 hr
Ingredients
- 1 cup graham cracker crumbs
- 1 cup finely chopped or crushed sliced almonds
- 6 tablespoon butter (melted)
- 3 tablespoon + 1/2 cup sugar
- 3 8 oz. packages cream cheese (softened)
- 1 cup Blue Diamond Vanilla or Hint of Honey Vanilla Almond Breeze
- 1 cup flour
- 1 teaspoon vanilla extract
- 3 eggs
- Prepared Caramel Sauce (Optional topping)
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Preheat oven to 350°F and lightly butter four (4 1/2-inch) springform pans. Stir together graham cracker crumbs, almonds, butter, and 3 tablespoons sugar in a medium bowl. Press firmly onto the bottom and halfway up the sides of prepared pans.
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Beat cream cheese, Almond Breeze, remaining 1/2 cup sugar, flour and vanilla with an electric mixer beating only until smooth. Lightly stir in eggs, being careful not to overmix. Spread batter into pans and bake for 30 to 35 minutes or until the centers jiggle slightly when gently tapped.
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Let cool slightly, then chill for at least 1 to 2 hours. (May be prepared several days ahead.) Remove from pans and cut each cheesecake into 6 wedges. Drizzle with caramel sauce, if desired.