Easter Almond Cheesecake Recipe

Share this delightful heesecake recipe with your family and friends for Easter or any special occasion!


  • 1-1/4 cups (about 40) crushed vanilla wafers
  • 3/4 cup finely chopped almonds
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 4 8-oz packages cream cheese, softened
  • 1-1/4 cups sugar
  • 4 eggs, lightly beaten
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 cup toasted sliced almonds


In a bowl, combine the crumbs, almonds and sugar; stir in the butter and mix. Press into the bottom of a greased 10-in. springform pan.

In a large bowl, beat cream cheese and sugar until smooth. Add the eggs one at a time; beat on low speed until combined. Stir in vanilla and almond extract. Pour into the crust. Place springform pan on a baking sheet.

Bake at 350° for 50-55 minutes or until the center is almost set. Remove from the oven; let stand for 5 minutes.

Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake and carefully spread over the filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Just before serving, sprinkle almonds over the top and remove sides of pan.

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