ALMOND MACAROON CHEESECAKE

Almond Macaroon Cheesecake image

Got fans of almond macaroons and lovers of cheesecake? Thrill them all with this one extraordinary dessert.

Provided by My Food and Family

Categories Dairy

Time 5h30m

Yield Makes 16 servings.

Number Of Ingredients 9

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Ingredients

1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut, lightly toasted
1/2 cup finely chopped, lightly toasted 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 eggs
1/4 cup almond-flavored liqueur

Steps:

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.

Nutrition Facts : Calories 440, Fat 32 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 130 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g