Peach Cheesecake Tart with Smoky Almond Crust

Peach Cheesecake Tart with Smoky Almond Crust


  • 2 c. vanilla wafer cookies
  • 1/2 c. smoked almonds
  • 6 T. sugar
  • 4 T. butter
  • 8 oz. cream cheese
  • 1/4 c. sour cream
  • 1 egg
  • 2 firm ripe peaches peeled and cut into thin wedges


  • Set out the cream cheese to soften.
  • Preheat the oven to 350 degrees. Melt the butter.
  • In a food processor, combine the vanilla wafers, almonds and 2 T. sugar. Pulse until fine crumbs. Add the melted butter and pulse until the crumbs are evenly moistened. Press the crumb mixture into the bottom and 1/2 inch up the sides of a 9" springform pan. Bake for 10 minutes.
  • Meanwhile, wipe out the food processor bowl. Add the cream cheese, sour cream, egg and 2 T. of sugar. Process until smooth. Pour the custard into the baked crust and bake for 15 minutes. Let the tart cool completely.
  • In a bowl, toss the sliced peaches with 2 T. sugar. Arrange the peach slices in circles over the custard. Remove the ring, cut into wedges and serve.

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