Almond Cheesecake with Raspberries

Almond Cheesecake with Raspberries
Philadelphia Cream Cheese

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

16
Servings
132
Calories Per Serving
Deliver Ingredients

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

Total Fat
6g
9%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
17g
13%
Protein
2g
4%
Calcium, Ca
7mg
1%
Fiber, total dietary
2g
8%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
1mg
0%
Niacin
1mg
7%
Phosphorus, P
6mg
1%
Selenium, Se
1µg
2%
Sodium, Na
46mg
3%
Water
4g
0%

Almond Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Almond Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.