New York Almond Cheesecake Wedges

Name: New York Almond Cheesecake Wedges
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 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)

Cook Time:
60 Minutes: Difficulty:
Medium: Serves Up To:
12 Servings

Nutrition Information

Total Fat	29 g

Total Carbohydrates	26 g

Cholesterol	130 mg
Sodium	320 mg

Dietary Fiber	1 g
Sugars	16 g

Protein	7 g

Directions

Step 1 complete
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.
Step 2 complete
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.
Step 3 complete
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.