Castle River Inn Almond Joy Cheesecake Recipe
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Castle River Inn Almond Joy Cheesecake
9 ounces (about 20) Oreo cookies
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
2 pounds cream cheese
1 1/2 cups granulated sugar
1 tablespoon almond extract
4 eggs, room temperature
5-8 Almond Joy candy bars, cut into 1/2-inch pieces
Preheat oven to 350 degrees F.
Finely process cookies and place in 9-inch springform pan. Add
sugar; stir. Add melted butter; stir. Press crust evenly on bottom
and halfway up side of pan. Bake for about 10 minutes, until crust
Beat cream cheese and sugar together until smooth. Add almond
extract. Add eggs one at a time, beating after each addition. Fold
in candy bar pieces. Pour filling into crust and bake about 1 hour
or until middle is set. Place a pan with 1 inch of water on lower
rack in oven during baking. Chill cheesecake completely before
removing from pan.
To remove cheesecake from pan, cut around cake with dull knife.
Slide very large knife under crust and loosen all around before
transferring to serving plate. Cut cheesecake with large knife,
dipping the knife in hot water before each cut.
Variation: In the filling, substitute vanilla extract for almond
extract, add 1/4 cup heavy cream and use 9 ounces of Oreo cookie
pieces instead of candy bars.
Source: Castle River
Inn, Wichita, Kansas
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