Categories Cake Cheese Dairy Egg Nut Dessert Bake Cream Cheese Almond Whiskey Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 22
Steps:
- For Crust:
- Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 3-inch-high sides with foil. Butter and flour foil. Blend first 4 ingredients in processor until nuts are finely chopped. Add butter, yolk and extract and blend until mixture begins to gather together. Press onto bottom (not sides) of prepared pan. Bake until golden about 25 minutes. Transfer to rack. Cool 10 minutes. Release cake pan sides from crust. Gently turn out crust onto rack; peel off foil and cool. Place crust back into pan and reattach pan sides. Maintain oven temperature.
- For Filling:
- Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch and vanilla in large bowl until well blended. Add eggs 1 at a time, beating just until combined. Pour into crust-lined pan. Bake cheesecake until set at edges but center 3-inch area still moves slightly when pan is shaken, about 50 minutes. Place on rack; cool 10 minutes.
- Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around top edge of pan to loosen cake. Chill overnight. (Can be made 2 days ahead.)
- For Topping
- Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan. Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1 tablespoon Scotch. Let stand until cool but still pourable, about 2 hours. Mix in 1/2 cup almonds.
- Spoon all but 1/2 cup butterscotch topping over cheesecake (reserve remainder for another use). Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour.
- Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake.
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Celesteleigh Alvarez
a-c@yahoo.comI would definitely recommend this cheesecake to anyone who loves butterscotch and almond.
Rawlston Rogers
rogersrawlston5@yahoo.comThis cheesecake is a bit too sweet for me, but it's still delicious.
Emmanuel Ovoro
ovoro66@yahoo.comI'm not a big fan of cheesecake, but this one is really good. The crust is perfect and the filling is creamy and flavorful.
Crystal Blue
crystal-b64@gmail.comThis cheesecake is amazing! I love the butterscotch and almond flavors.
Kristy Russell
r.kristy@yahoo.comI'm not sure what I did wrong, but my cheesecake didn't turn out as good as the picture. It was still tasty, but it wasn't as creamy as I hoped.
Aliwala soomro
s24@hotmail.co.ukThis cheesecake is a bit time-consuming to make, but it's worth the effort. It's so decadent and delicious.
blakpink ROSE
blakpinkr18@hotmail.comI love the combination of butterscotch and almond in this cheesecake. It's so unique and delicious.
Heaven's Helper vanessa ann leigh
h-leigh45@hotmail.comThis cheesecake is perfect for any occasion. I've made it for birthdays, holidays, and just because.
Kamalha Alifa
k_alifa24@aol.comI had some trouble getting the cheesecake out of the pan, but it was worth it. It was so delicious!
Salim Abdullatif
s8@hotmail.frThis cheesecake is a bit too sweet for my taste, but my family loved it.
Ayobami Pelumi
p87@yahoo.comI'm not a big fan of cheesecake, but this one is amazing! The butterscotch and almond flavors are so unique and delicious.
Milon Huq
huq-milon96@gmail.comThis cheesecake is so easy to make and it always turns out perfect. I love that I can make it ahead of time and it's always a crowd-pleaser.
Jerimy Lepard
l53@hotmail.frI made this cheesecake for a party and it was a huge hit! Everyone raved about how delicious it was. I will definitely be making it again.
inaam khan
khan_inaam@gmail.comThis butterscotch almond cheesecake was an absolute delight! The crust was perfectly crumbly and the cheesecake filling was creamy and flavorful. The butterscotch and almond flavors complemented each other perfectly.