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
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
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.
You'll know it's a special occasion when you get to enjoy a serving of this delicious cheesecake.
Substitute your favorite fresh berries for the raspberries.
Sprinkle with 1 tsp. powdered sugar just before serving.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 1g
* 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.