Cherry Almond Cheesecake Recipe

4 1 2
Cherry Almond Cheesecake Recipe
Cherry Almond Cheesecake Recipe photo by Taste of Home
Publisher Photo

Cherry Almond Cheesecake Recipe

Read Reviews
4 1 2
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 slice: 337 calories, 19g fat (9g saturated fat), 95mg cholesterol, 175mg sodium, 36g carbohydrate (31g sugars, 1g fiber), 8g protein.

  • 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
  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.
  2. 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.
Originally published as Cherry Almond Cheesecake in Taste of Home December/January 2001, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCherry Almond Cheesecake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
FriedaG User ID: 1671534 44667
Reviewed Feb. 23, 2008

"I love the almond-cherry combination in this easy-to-make cheesecake. Apparently many of my family and friends agree: when I take it to get-togethers I seldom get to sample it myself before it's gone."

Loading Image