Almond Cheesecake Recipe

Name: Almond Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs; 1/2 cup (1 stick) margarine or butter, melted; 1 env. KNOX Unflavored Gelatine; 1/2 cup cold water; 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1-1/4 cups sugar; 1 can (5 oz.) evaporated milk; 1/3 cup almond-flavored liqueur; 1 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09; 1 tsp. vanilla; 1 cup whipping cream, whipped, divided; 1/4 cup PLANTERS Sliced Almonds, toasted

Servings: persons

2 cups graham cracker crumbs
1/2 cup (1 stick) margarine or butter, melted
1 env. KNOX Unflavored Gelatine
1/2 cup cold water
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/4 cups sugar
1 can (5 oz.) evaporated milk
1/3 cup almond-flavored liqueur
1 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
1 tsp. vanilla
1 cup whipping cream, whipped, divided
1/4 cup PLANTERS Sliced Almonds, toasted

1
Mix cracker crumbs and margarine.
2
Press firmly onto bottom and 2 inches up side of 9-inch springform pan.
3
Refrigerate until ready to use.
4
Sprinkle gelatine over cold water in small saucepan; let stand 1 minute.
5
Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly.
6
Set aside.
7
Beat cream cheese and sugar in large bowl with electric mixer on medium speed 2 minutes or until well blended.
8
Gradually add evaporated milk, beating on medium-high speed 2 minutes or light and fluffy.
9
Blend in liqueur, lemon juice and vanilla.
10
Gradually add gelatine mixture, mixing on low speed until well blended.
11
Gently stir in 1-1/2 cups of the whipped cream; cover and refrigerate remaining whipped cream for later use.
12
Pour cheesecake batter into crust.
13
Refrigerate 8 hours or overnight.
14
Top with remaining whipped cream and the almonds just before serving.
15
Store leftover cheesecake in refrigerator.

1447

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups graham cracker crumbs, 1/2 cup (1 stick) margarine or butter, melted, 1 env. KNOX Unflavored Gelatine, 1/2 cup cold water, and more.

Yes, Almond Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Cheesecake

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