Enable Accessibility
Skip to main content

New York Almond Cheesecake Wedges

Cook Time:
60 Minutes
Serves Up To:
12 Servings

Nutrition Information

Total Fat29 g
Total Carbohydrates26 g
Cholesterol130 mg
Sodium320 mg
Dietary Fiber1 g
Sugars16 g
Protein7 g


  • 1 1/4 cups graham cracker crumbs
  • 1/3 cup finely chopped or crushed sliced almonds (consider using crushed Blue Diamond Whole Natural Almonds)
  • 6 tablespoons butter (melted)
  • 3 tablespoons plus 1/2 cup sugar
  • 3 (8-oz.) packages cream cheese (softened)
  • 1/2 cup Blue Diamond Vanilla or Almond Breeze Hint of Honey Vanilla Almondmilk
  • 1/3 cup flour
  • 1 teaspoon vanilla extract
  • 3 eggs
  • Prepared Caramel Sauce (optional topping)


  1. Preheat oven to 350°F and lightly butter four (4 1/2-inch) springform pans. Stir together graham cracker crumbs, almonds, butter, and 3 tablespoons sugar in a medium bowl. Press firmly onto the bottom and halfway up the sides of prepared pans.

  2. Beat cream cheese, Almond Breeze, remaining 1/2 cup sugar, flour and vanilla with an electric mixer beating only until smooth. Lightly stir in eggs, being careful not to overmix. Spread batter into pans and bake for 30 to 35 minutes or until the centers jiggle slightly when gently tapped.

  3. Let cool slightly, then chill for at least 1 to 2 hours. (May be prepared several days ahead.) Remove from pans and cut each cheesecake into 6 wedges. Drizzle with caramel sauce, if desired.

Made with these products:

Vanilla Almondmilk
Vanilla Almondmilk
Hint of Honey Vanilla Almondmilk
Hint of Honey Vanilla Almondmilk
Whole Natural Almonds
Whole Natural Almonds
Shelf Stable Vanilla Almondmilk
Shelf Stable Vanilla Almondmilk

Featured In: Food Festival