Marzipan Cheesecake

I made it with a simple graham cracker crust but otherwise followed the recipe exactly. The subtle flavor of the called-for amount of almond paste was perfect for our 3-generations. A stronger almond flavor (some reviewers below suggested using more almond paste, almond extract) might not have worked with the young grandchildren. I will make this again.

Made this as directed with the following changes: doubled the marzipan, cut the sugar to 1/2 cup, and made the crust gluten free with chocolate animal crackers, butter, salk and dark chocolate covered almonds, ground. Did not make the ganache. It was awesome!!!

Tried this cake both ways and liked it better without the chocolate ganache,also added a bit more marzipan and a little heavy cream into the batter, my husband LOVED IT BOTH WAYS!!! I've made many a cheese cake, but this one takes the cake!!! thank you!!

Marzipan has always been my favorite candy and this cake is always a big hit with everyone. I never have any leftover. Just too yummy!

This is an incredible cheesecake - probably the best I've ever had. But I've found I like it a lot better without the chocolate topping. To me the topping is what masks the beautiful almond flavor (one chief complaint of those below). On its own the cheesecake is sublime, with the topping it packs a punch -- totally a mater of preference.

I haven't made this yet, but one of the comments said that the marzipan flavor was too subtle. When I make this, I will try using almond extract instead of vanilla.

This cheesecake was excellent!! I took the posted advice and used more almond paste than what it called for (about 3 tbsp. more or 3/4 of a bar that you'd buy in the store). I also used zweiback crackers for the crust (something that I use for most cheesecakes) and it was great!! It was a huge hit with everyone who ate it, and we're all big marzipan fans! I plan on making this recipe again soon. Next time I might try almond extract instead of vanilla for an even stronger almond flavor!