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 egg s
1/4 cup almond-flavored liqueur
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Please use alcohol responsibly.
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 20g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.