ALMOND CHEESECAKE

Almond Cheesecake image

Just one peek at this elegant, understated Almond Cheesecake will assure your guests: Something delicious is about to happen.

Provided by My Food and Family

Categories Recipes

Time 8h25m

Yield Makes 16 servings.

Number Of Ingredients 12

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Ingredients

2 cups graham cracker crumbs
1/2 cup (1 stick) margarine or butter, melted
1 env. KNOX Unflavored Gelatine
1/2 cup cold water
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/4 cups sugar
1 can (5 oz.) evaporated milk
1/3 cup almond-flavored liqueur
1 tsp. lemon juice
1 tsp. vanilla
1 cup whipping cream, whipped, divided
1/4 cup sliced almonds, toasted

Steps:

Mix cracker crumbs and margarine. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Refrigerate until ready to use.
Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed 2 minutes or until well blended. Gradually add evaporated milk, beating on medium-high speed 2 minutes or light and fluffy. Blend in liqueur, lemon juice and vanilla. Gradually add gelatine mixture, mixing on low speed until well blended. Gently stir in 1-1/2 cups of the whipped cream; cover and refrigerate remaining whipped cream for later use.
Pour cheesecake batter into crust. Refrigerate 8 hours or overnight. Top with remaining whipped cream and the almonds just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 410, Fat 28 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g