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Almond Filled Cheesecake

 

This almond filled cheesecake is creamy, nutty, and absolutely delicious. A all-time popular dessert at any occasion.
39

Yield

12

servings

Prep

10

min

Cook

70

min

Ready

80

min

Trans-fat Free
 

Ingredients

6 tablespoons butter
well chilled, cut into 1/2-inch pieces
8.5 ounces chocolate wafer cookies
12 ounces almond filling
see link below
*
24 ounces cream cheese
¾ cup sugar
3 large eggs
2 pints strawberries
fresh, sliced and sweetened
*

Directions

Generously butter a 9-inch springform pan.

Finely crush chocolate cookies in food processor, using the pulse button.

Cut in butter until mixture begins to gather together.

Press crumbs into bottom of pan and up sides to ¾ inch from top; make sure there are no cracks.

Refrigerate crust for at least 30 minutes.

Meanwhile, preheat oven to 325℉ (160℃).

Bake crust 10 minutes, cool.

Spread the crust with the almond filling.

In a large bowl, cream together the cream cheese and sugar until light.

Add eggs, one at a time, beating well after each addition with electric mixer.

Pour mixture carefully over almond layer, then bake about 65 minutes.

Let cake cool for 1 hour, then refrigerate at least 5 hours.

Cut into slices, topping each serving with strawberries.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 36171% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 132mg 44%
Sodium 287mg 12%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 13g
Vitamin A 20% Vitamin C 0%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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