Almond Cheesecake

Almond Cheesecake
Almond Cheesecake

Almond Cheesecake

  1. 2 cups HONEY MAID Graham Cracker Crumbs

  2. 1/2 cup margarine or butter

  3. 1 env. KNOX Unflavored Gelatine

  4. 1/2 cup water

  5. 3 pkg. PHILADELPHIA Cream Cheese

  6. 1-1/4 cups sugar

  7. 1 can evaporated milk

  8. 1/3 cup almond-flavored liqueur

  9. 1 tsp. lemon juice

  10. 1 tsp. vanilla

  11. 1 cup whipping cream

  12. 1/4 cup PLANTERS Sliced Almonds

Prep Time: 00:25
Total Time: 08:25

Community Rating:

Recipe Author: Kraft
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 2 cups HONEY MAID Graham Cracker Crumbs
  • 1/2 cup margarine or butter
  • 1 env. KNOX Unflavored Gelatine
  • 1/2 cup water
  • 3 pkg. PHILADELPHIA Cream Cheese
  • 1-1/4 cups sugar
  • 1 can evaporated milk
  • 1/3 cup almond-flavored liqueur
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • 1 cup whipping cream
  • 1/4 cup PLANTERS Sliced Almonds

Recipe Directions:

Mix cracker crumbs and margarine. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Refrigerate until ready to use.Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed 2 minutes or until well blended. Gradually add evaporated milk, beating on medium-high speed 2 minutes or light and fluffy. Blend in liqueur, lemon juice and vanilla. Gradually add gelatine mixture, mixing on low speed until well blended. Gently stir in 1-1/2 cups of the whipped cream; cover and refrigerate remaining whipped cream for later use. Pour cheesecake batter into crust. Refrigerate 8 hours or overnight. Top with remaining whipped cream and the almonds just before serving. Store leftover cheesecake in refrigerator.

Serving per recipe:

16 servings

Amount per serving:

  • Calories: 410
  • Total fat: 28 g
  • Saturated fat: 14 g
  • Cholesterol: 65 mg
  • Sodium: 330 mg
  • Carbohydrate: 31 g
  • Dietary fiber: 1 g
  • Sugars: 22 g
  • Protein: 5 g
  • Vitamin A: 20 %DV
  • Vitamin C: 0 %DV
  • Calcium: 8 %DV
  • Iron: 4 %DV