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1 rating

Almond Cheesecake with Raspberries

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

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings16
Calories Per Serving397
Total Fat23g36%
Sugar29gN/A
Saturated13g64%
Cholesterol102mg34%
Protein5g11%
Carbs42g14%
Vitamin A221µg25%
Vitamin B120.2µg4.1%
Vitamin C1mg2%
Vitamin D0.6µg0.1%
Vitamin E1mg6%
Vitamin K3µg4%
Calcium124mg12%
Fiber0.8g3.3%
Folate (food)15µgN/A
Folate equivalent (total)47µg12%
Folic acid19µgN/A
Iron1mg6%
Magnesium13mg3%
Monounsaturated6gN/A
Niacin (B3)0.9mg4.6%
Phosphorus178mg25%
Polyunsaturated1gN/A
Potassium109mg3%
Riboflavin (B2)0.2mg11.9%
Sodium410mg17%
Sugars, added13gN/A
Trans0.3gN/A
Zinc0.5mg3.4%
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