Almond Macaroon Cheesecake

1. 1

   Preheat oven to 325F if using a greased silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).

2. 2

   Mix coconut, almonds, 1/2 cup of the sweetened condensed milk, flour and butter until well blended; press onto bottom of pan.

3. 3

   Beat cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed until well blended.

4. 4

   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

5. 5

   Blend in liqueur; pour over crust.

6. 6

   Bake 55 to 1 hour or until center is almost set.

7. 7

   Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

8. 8

   Refrigerate 4 hours or overnight.

9. 9

   Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.