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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
30 min
5 hr 30 min
16 servings

What You Need

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