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Crustless Almond Cheesecake

SUBMITTED BY: Molly Seidel

"The dessert, Molly notes, is another tried-and-true family favorite. 'My mother made this scrumptious dessert for years,' she says. 'It's creamy and satisfying, and folks always ask for the recipe.'"

RECIPE RATING:

Read Reviews (7)

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PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon almond extract
TOPPING:
1/2 cup sour cream
4 teaspoons sugar
1/2 teaspoon vanilla extract
Assorted fresh fruit

DIRECTIONS

In a small mixing bowl, beat the cream cheese and sugar for 2 minutes or until smooth. Add the egg and almond extract; beat on low speed just until combined.
Pour into a 7-in. pie plate coated with nonstick cooking spray. Bake at 350 degrees F for 25 minutes. Remove to a wire rack; cool for 5 minutes.
Combine topping ingredients; spread over cream cheese filling. Bake 7-8 minutes longer or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; refrigerate for at least 1 hour before serving. Serve with assorted fruit if desired.

FOOTNOTE

Nutritional Analysis: One piece (prepared with reduced-fat cream cheese and reduced-fat sour cream) equals 281 calories, 16 g fat (10 g saturated fat), 103 mg cholesterol, 276 mg sodium, 25 g carbohydrate, 0 fiber, 10 g protein.

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REVIEWS

Reviewed on Dec. 25, 2007 by Jayme

Yummy. I used vanilla extract instead of almond, because that's what I had. I also used 1/3... MORE

Reviewed on Mar. 16, 2008 by senuri

This was so easy to do and turned out just great! I did add a crust though. I had some... MORE

Reviewed on Mar. 14, 2008 by HCBYRD

Wow!!!... I cheated a little bit and made a chocolate wafer crust... and boy am I glad I... MORE

Reviewed on Feb. 19, 2008 by T. Purnell

This was an amazing cheesecake. I used fat-free cream cheese and splenda, and it still tasted... MORE

Reviewed on Feb. 14, 2008 by Master Chef To Be

Yummy is all I can say. I did add vanilla extract instead of almond, also did not use the... MORE

Reviewed on Sep. 19, 2007 by bestcooker

This small cheesecake is every bit as rich and dense as its large New York-style counterpart! ... MORE

Reviewed on Jan. 27, 2007 by cupkate

This recipe was okay, bothing special. It tasted fine, but lacked the creaminess it bragged... MORE