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PHILADELPHIA Almond Cheesecake with Raspberries
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PHILADELPHIA Almond Cheesecake with Raspberries

6 Hours 20 Minutes
15 Min Prep
6 Hr 20 Min Cook
Watch the video to see how a layer of yellow cake adds to the impressiveness of this creamy, raspberry-topped almond cheesecake.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
1/2 cup butter, melted
4 egg s, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 Tbsp. vanilla
1 tsp. almond extract
1/2 cup raspberries
1/4 cup PLANTERS Sliced Almonds, toasted
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Let's Make It
1
Heat oven to 325°F.
2
Stir cake mix, butter and 1 egg until blended; spread onto bottom of 9-inch springform pan.
3
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.
4
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.
5
Remove rim from pan. Top cheesecake with raspberries and nuts.
Kitchen Tips
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.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 13g
65%
Trans Fat 0g
Cholesterol 120mg
40%
Sodium 420mg
18%
Total Carbohydrates 37g
13%
Dietary Fibers 1g
4%
Sugars 28g
56%
Protein 6g
12%
Vitamin A
15%
Vitamin C
2%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* 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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