PHILADELPHIA ALMOND CHEESECAKE WITH RASPBERRIES

PHILADELPHIA Almond Cheesecake with Raspberries image

Make this recipe to see how a layer of yellow cake adds to the impressiveness of this creamy, raspberry-topped almond cheesecake.

Provided by My Food and Family

Categories Recipes

Time 6h20m

Yield 16 servings

Number Of Ingredients 9

Ingredients

1 pkg. (2-layer size) yellow cake mix
1/2 cup butter, melted
4 eggs, 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 sliced almonds, toasted

Steps:

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.

Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 120 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g