Cherry Almond Cheesecake

By 1For_Him

Ingredients

• 1 * 1 cup ground almonds
• 1/3 * 1/3 cup graham cracker crumbs (about 6 squares)
• 1/4 * 1/4 cup butter, melted
• 3 * 3 packages (8 ounces each) cream cheese, softened
• 1 * 1 can (14 ounces) sweetened condensed milk
• 3 * 3 eggs
• 1 * 1 can (21 ounces) cherry pie filling, divided

Details

Servings 12

Preparation

Step 1

In a small bowl, combine almonds and cracker crumbs; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a bowl, beat the cream cheese and milk until smooth. Add eggs, beat on low just until combined. Pour into prepared crust.

Refrigerate 1/2 cup pie filling for garnish. Drop remaining pie filling by teaspoonfuls onto cream cheese mixture; cut through batter with a knife to swirl the filling. Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Cut cheesecake into slices; garnish with reserved pie filling. Refrigerate leftovers. Yield: 12 servings.


Nutrition Facts: 1 serving (1 slice) equals 337 calories, 19 g fat (9 g saturated fat), 95 mg cholesterol, 175 mg sodium, 36 g carbohydrate, 1 g fiber, 8 g protein.

Cherry Almond Cheesecake published in Taste of Home December/January 2001, p31