I made this for our Thanksgiving dessert this year. Although the cake was much more moist and even gooey than I'd expected, it was absolutely delicious. The cheesecake was decadent and flavorful, but light at the same time. As I told one friend, it was all of the fun with very little guilt! I'd definitely make this again, and I'd challenge any friend to realize it's a "light" recipe. Bet they'd never guess! I did add just a dash of almond extract to the cake to amp up the almond flavor. For anyone who love marzipan and all things made from almond paste, you'll love it even without the extract!
beachgalny Posted: 11/29/11
savvychef Posted: 11/27/11
Had this wonderful cheesecake @ friends' home for Thanksgiving. All agreed recipe definitely a keeper- and we had well-trained palates in our midst! My 'take home' piece was the best. Will make it myself very soon!
rrdlaw1 Posted: 12/09/11
This was amazing. I didn't even make the brittle or serve with whipped cream - and it didn't need it, although I am sure that would make a very elegant presentation. Even so, I was able to get some pumpkin haters to try it and they loved it. Hands down the best pumpkin thanksgiving dessert that I have made.
3Boys4Me77 Posted: 11/30/11
This was really delicious. My only complaints: the cake cracked and the brittle did not turn out for me at all. It was outstanding anyway.
ptcrew Posted: 11/25/11
I made this for Thanksgiving. I didn't know if the family would like it as it was not the "normal Thanksgiving " dessert that theeveryone was use to. Everybody loved it, and went back for a second piece! It was very moist and had great texture. The recipe says for it to sit 8 hours - I put it in the refrig and let it sit for about 4 hours and it was just fine. I will make this recipe again - This is a keeper!
smith3576 Posted: 12/27/11
I made this according to directions and we thought it was okay. The cake portion was really good, and I like the idea of mixing cake and cheesecake but didn't care for the cheesecake portion. It was bland. We ate a slice and threw the rest away - not worth the calories and sugar, even in a light recipe. I might make it again but use a different cheesecake recipe.
jmeleeS Posted: 12/05/11
So many reviewers loved this recipe, so I had very high hopes for this cheesecake as I was gathering the ingredients and making it this weekend. Perhaps I had too high of hopes - this dessert was just "okay" - it was good, but I didn't really find the taste outstanding. I must caveat this statement with the fact that I could not for the life of me find almond paste at the store, so my cake base was made of sliced almonds instead. The dessert turned out visually perfect anyways and using the cake base in lieu of a crust was really good for both removing the cake from the pan in one piece and for a nice sweet / spice. The pumpkin cheesecake part of this dessert was where the taste train derailed though. It was fairly bland and I expected it to taste more like pumpkin pie overall. This was a hassle free dessert and took no time to make, so I LOVED that part of making this dish. IF I make it again, I will add more spice and slightly more sugar to the cheesecake for more flavor.
flaorangeblossm Posted: 11/12/11
My family loved this definatly cured my sweet tooth
SSSMarj Posted: 11/24/11
This was our special Thanksgiving dessert and it really impressed a group with high standards. Everyone loved it and we all agreed it was a keeper. The only substitution I made was a tablespoon of real whipped cream with a bit of almond flavoring in it to replace the artificial stuff. The presentation with the almond brittle was beautiful and the brittle was very tasty on its own. I can't wait to have another piece tomorrow!
kathstevens Posted: 01/05/13
We aren't cheesecake fans, but I make the almond cake to stand alone. I just double the recipe (using one tube of almond paste, which is 7 oz.), and serve it cool, sprinkled with powdered sugar and with fruit on the side. Everyone we've made it for comments on how good it is.
Catwoman Posted: 12/26/13
Made for Christmas - everyone loved. Thought it was much lighter than regular cheesecake, which for us was good. We liked the contrast of almond cake to creamy cheesecake. I used a vanilla bean because I had, but didn't think it offered much flavor - next time would use extract. Used Jules Gluten Free flour in cake with good results, and full fat cream cheese. I followed directions exactly but for these changes - no issue with time to cook or cracking. (had eggs & cr cheese at room temp - maybe that helped?) I tried the brittle for something different, but don't think I cooked it long enough so was kinda chewy - not sure it was really needed. Would definitely make cake again.