Almond Cheesecake

Name: Almond Cheesecake
Prep time: 40 min
Total time: 7 h 45 min
Yield: 16
Ingredients: 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix; 1/2 cup butter or margarine, softened; 3 packages (8 oz each) cream cheese, softened; 3/4 cup sugar; 1 cup whipping cream; 1 teaspoon almond extract; 3 eggs; 1/4 cup sliced almonds; 4 teaspoons sugar; Fresh raspberries, if desired

Ingredients:10
Servings:16

By Betty Crocker Kitchens(Opens in a new tab)Updated 08/30/2011

Almond Cheesecake

Ingredients:10
Servings:16

Yellow cake mix is a deliciously different crust for creamy cheesecake flavored with almonds.

Almond Cheesecake

Prep time:40 min
Total time:7 hr 45 min
Ingredients:10
Servings:16

Ingredient

Crust

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1/2 cup butter or margarine, softened

Filling

3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 cup whipping cream
1 teaspoon almond extract
3 eggs

Garnish

1/4 cup sliced almonds
4 teaspoons sugar
Fresh raspberries, if desired

Instructions

Step 1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap outside of side and bottom of pan with foil.

Step 2
Reserve 1/2 cup of the cake mix; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. Bake about 15 minutes or until edges are golden brown. Reduce oven temperature to 325°F (300°F for dark or nonstick pan).

Step 3
In same large bowl, beat reserved 1/2 cup cake mix and the cream cheese on medium speed until well blended. Beat in 3/4 cup sugar, the whipping cream and almond extract on medium speed until smooth and creamy. On low speed, beat in eggs, one at a time, until well blended. Pour batter over crust. Place springform pan in large roasting pan on oven rack. Pour boiling water into roasting pan halfway up side of springform pan.

Step 4
Bake 55 to 60 minutes or until edge is set but center jiggles slightly when moved. Cool in pan (in water bath) on cooling rack 20 minutes. Remove pan from water bath. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes at room temperature.

Step 5
Cover loosely; refrigerate at least 4 hours or overnight.

Step 6
Meanwhile, in 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated. Cool on waxed paper; break apart.

Step 7
Remove side of pan before serving. Garnish cheesecake with sugared almonds. Store covered in refrigerator.

Nutrition Facts

Nutrition facts are not available for this recipe

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Almond Cheesecake

Almond Cheesecake

Almond Cheesecake