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Desserts

Almond Macaroon Cheesecake

photo by:kraft
Very delicious and perfect for coffee. My family loved it and they want more!
posted by
 a cook
on 3/12/2002
time
prep:
30 min
total:
5 hr 30 min
servings
total:
16 servings

What You Need

1
pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut, lightly toasted
1/2
cup  finely chopped, lightly toasted PLANTERS Slivered Almonds
1
can  (14 oz.) sweetened condensed milk, divided
1/3
cup  flour
1/4
cup  (1/2 stick) butter or margarine, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4
cup  sugar
4
 eggs
1/4
cup  almond-flavored liqueur

Make It

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.

Kraft Kitchens Tips

Size Wise
An occasional dessert can be a part of a balanced diet but remember to keep tabs on portions.
How to Toast Coconut
Spread coconut evenly in shallow baking pan. Bake at 325°F for 8 minutes or until lightly toasted, stirring frequently.
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