Try this Almond Cheesecake with Peach Topping recipe, or contribute your own.
Suggest a better descriptionCombine cookie crumbs, butter, sugar, and almonds. Press crumb mixture over bottom and sides of buttered 9-inch springform pan; chill. Beat cream cheese until smooth; add eggs, one at a time, beating well after each addition. Beat in vanilla, and almond extract. Mix 1/2 cup sugar, flour, and salt; blend into cream cheese mixture; pour into crust. Bake in 350° oven for 35 to 40 minutes, or until firm. Chill thoroughly in pan. Keep cheesecake in refrigerator.
Two to four hours before serving, prepare topping. Combine sugar and cornstarch. Drain syrup from thawed peaches and stir into the sugar and cornstarch mixture. Cook, stirring constantly, until thickened and clear. Add sliced peaches; heat. Spoon peach topping over cheesecake, arranging peach slices to create a pinwheel effect. Sprinkle with toasted slivered almonds. Chill until serving time. Carefully remove sides of pan to serve.
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Serving Size: 1 Recipe (1319g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3339 | ||
Calories from Fat: 2716 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 301.8g | 402 % | |
Saturated Fat 154.2g | 771 % | |
Monounsaturated Fat 93g | ||
Polyunsanturated Fat 21.3g | ||
Cholesterol 1487.5mg | 458 % | |
Sodium 56258.5mg | 1940 % | |
Potassium 1459.4mg | 38 % | |
Total Carbohydrate 105.6g | 31 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 96.3g | ||
Protein 69.3g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3339
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