3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. almond-flavored liqueur
3 egg s
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Please use alcohol responsibly.
Let's Make It
Preheat oven to 325ºF if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Finely chop 1 cup of the almonds; mix with graham crumbs and butter. Press firmly onto bottom of pan. Bake 8 min; cool completely.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and liqueur; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate at least 4 hours or overnight. Sprinkle with remaining 1/2 cup almonds just before serving. Store any leftover cheesecake in refrigerator.
How to Check Cheesecake Doneness
Check cheesecake doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Enjoy a serving of this rich and indulgent treat on special occasions.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 19g
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.