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Cherry Almond Cheesecake

 Cherry Almond Cheesecake
Cherry marbling and topping bring a holiday look to this lovely dessert. Its graham cracker crust includes ground almonds, which give it a crunchy texture. The nutty flavor complements the cream cheese filling nicely.
12 ServingsPrep: 15 min. Bake: 50 min. + chilling


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


  • 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.
Nutritional Facts: 1 serving (1 slice) equals 337 calories, 19 g fat (9 g saturated fat), 95 mg cholesterol, 175 mg sodium,

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Cherry Almond Cheesecake (continued)

Nutritional Facts: 36 g carbohydrate, 1 g fiber, 8 g protein.