This cheesecake starts with a buttery almond cookie crust filled with a soft, golden almond filling. It’s topped with a rich almond cream, slivered almonds, and a sprinkle of powdered sugar, giving it all the flavors of your favorite almond croissant.
To make it, press the almond cookie crust into the bottom of a springform pan, then add a thick layer of buttery almond filling. Bake until golden, then cover with a creamy almond cheesecake mixture and let it set. Finish with slivered almonds and a dusting of powdered sugar. This cheesecake is incredibly easy to make!
Almond Croissant Cheesecake
Ingredients
For the Crust:
- 2 almond croissants finely crumbled
- ½ cup 50g almond flour
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter melted
For the Cheesecake Filling:
- 16 oz 450g cream cheese, softened
- ¾ cup 150g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¾ cup 180ml sour cream
For the Almond Topping:
- ¼ cup 30g sliced almonds
- 1 tbsp granulated sugar
Instructions
Prepare the Crust:
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Crust Mix: In a mixing bowl, combine the crumbled croissants, almond flour, and sugar.
- Add Butter: Stir in the melted butter until the mixture is moistened.
- Form Crust: Press the crust mixture into the bottom of a 9-inch (23cm) springform pan, creating an even layer.
- Bake: Bake the crust for about 10 minutes. Remove from the oven and let it cool while preparing the filling.
Make the Cheesecake Filling:
- Mix Cream Cheese: In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated.
- Flavoring: Add the vanilla extract, almond extract, and sour cream. Mix until smooth.
- Pour Filling: Pour the cheesecake filling over the cooled crust.
Bake the Cheesecake:
- Prepare Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan.
- Bake: Bake at 325°F (163°C) for about 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Cool Down: Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour to prevent cracking.
Add Almond Topping:
- Prepare Almonds: While the cheesecake is cooling, mix the sliced almonds with sugar.
- Top Cheesecake: After the cheesecake has cooled for an hour, sprinkle the almond mixture evenly on top.
- Broil: Place the cheesecake under the broiler for 1-2 minutes, watching closely to avoid burning. The almonds should be lightly toasted.
Chill and Serve:
- Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Release the cheesecake from the springform pan, slice, and serve.
Notes
Tips
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth filling.
- Water Bath: The water bath helps prevent cracking and ensures even baking.
- Optional Garnish: Dust with powdered sugar or drizzle with a simple almond glaze for extra sweetness.