Almond Macaroon Cheesecake

Almond Macaroon Cheesecake
Almond Macaroon Cheesecake

Almond Macaroon Cheesecake

  1. 1 pkg. BAKER'S ANGEL FLAKE Coconut

  2. 1/2 cup PLANTERS Slivered Almonds

  3. 1 can sweetened condensed milk

  4. 1/3 cup flour

  5. 1/4 cup butter or margarine

  6. 4 pkg. PHILADELPHIA Cream Cheese

  7. 1/4 cup sugar

  8. 4 egg

  9. 1/4 cup almond-flavored liqueur

Prep Time: 00:30
Total Time: 05:30

Community Rating:

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

Ingredients

  • 1 pkg. BAKER'S ANGEL FLAKE Coconut
  • 1/2 cup PLANTERS Slivered Almonds
  • 1 can sweetened condensed milk
  • 1/3 cup flour
  • 1/4 cup butter or margarine
  • 4 pkg. PHILADELPHIA Cream Cheese
  • 1/4 cup sugar
  • 4 egg
  • 1/4 cup almond-flavored liqueur

Recipe Directions:

Preheat oven to 325°F if using a greased silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix coconut, almonds, 1/2 cup of the sweetened condensed milk, flour and butter until well blended; press onto bottom of pan.Beat cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in liqueur; pour over crust.Bake 55 to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Serving per recipe:

16 servings

Amount per serving:

  • Calories: 440
  • Total fat: 32 g
  • Saturated fat: 20 g
  • Cholesterol: 130 mg
  • Sodium: 340 mg
  • Carbohydrate: 28 g
  • Dietary fiber: 2 g
  • Sugars: 23 g
  • Protein: 8 g
  • Vitamin A: 20 %DV
  • Vitamin C: 0 %DV
  • Calcium: 15 %DV
  • Iron: 4 %DV