Almond Croissant Cheesecake

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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

Course Dessert

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.

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