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PHILADELPHIA Almond Cheesecake with Raspberries

Prep Time
Total Time

16 servings

Watch the video to see how a layer of yellow cake adds to the impressiveness of this creamy, raspberry-topped almond cheesecake.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Stir cake mix, butter and 1 egg until blended; spread onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar, vanilla and almond extract in large bowl with mixer until blended. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate cheesecake 4 hours.
  • Remove rim from pan. Top cheesecake with raspberries and nuts.

Size Wise

You'll know it's a special occasion when you get to enjoy a serving of this delicious cheesecake.

Serving Suggestion

Substitute your favorite fresh berries for the raspberries.

Special Extra

Sprinkle with 1 tsp. powdered sugar just before serving.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 370
Total fat 23g
Saturated fat 13g
Cholesterol 120mg
Sodium 420mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 28g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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