1 rating

Almond Cheesecake with Raspberries


This almond cheesecake makes for a great presentation for a dinner party.


  • 1 2-layer package yellow cake mix
  • 1/2 Cup butter, melted
  • 4 eggs, divided
  • 3 8-ounce packages cream cheese, such as Philadelphia Cream Cheese, softened
  • 1 Cup sugar
  • 1 Tablespoon vanilla extract
  • 1 Teaspoon almond extract
  • 1/2 Cup raspberries
  • 1/4 Cup sliced almonds, toasted
  • 1 Teaspoon powdered sugar


Preheat the oven to 325 degrees.

Stir the cake mix, butter and 1 egg until blended; spread onto bottom of 9-inch springform pan.

Beat the cream cheese, granulated sugar, vanilla and almond extract with mixer until blended. Add remaining eggs, 1 at a time, mixing after each addition until blended. Pour over crust.

Bake for 1 hour to 1 hour 5 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Top the cheesecake with raspberries and nuts just before serving; sprinkle with powdered sugar.