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Categories:Viewed: 9 - Published at: 3 years ago
Ingredients
- CAKE
- 2 8 ounce packages cream cheese (Philadelphia brand)
- 3 eggs
- 2/3 cup sugar
- 1/8 tsp. pure almond extract
- 1 tsp. pure vanilla extract
- TOPPING
- 1 cup regular sour cream
- 1 1 1/2 tbsp. sugar
- 1 tsp. pure vanilla extract
- Graham cracker crust
Method
- Beat cream cheese until light and creamy. Add eggs one at a time, beating well afater each addition. Add 2/3 cup sugar, and the almond and vanilla extracts. Beat until smooth and lemon colored (about 5 minutes). Pour into 9" spring-form pan lined with graham cracker crust. Bake at 325 degrees F for 50 minutes. Cool 20 minutes.
- Meanwhile, prepare the topping.
- Beat together sour cream, sugar, and vanilla extract. Spoon mixture over top of cooled cake, spreading evenly, and return to oven for 15 minutes. Cool to room temperature then refrigerate before serving.
