Almond raspberry cheesecake is a delicious variation to a classic cheesecake. The cheesecake recipe is close to the traditional one except for the addition of almond extract. This dessert is garnished with fresh raspberries and toasted sliced almonds. If fresh raspberries are unavailable, you can serve this cheesecake with a raspberry sauce instead.
Almond Raspberry Cheesecake
Prep time: 15 min
Total time: 6 hr 20 min
1 pkg. (2-layer size) yellow cake mix
½ cup butter, melted
4 eggs, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 Tbsp. vanilla
1 tsp. almond extract
½ cup raspberries
¼ cup PLANTERS Sliced Almonds, toasted
1 tsp. powdered sugar
Heat oven to 325°F.
Stir cake mix, butter and 1 egg until blended; spread onto bottom of 9-inch springform pan.
Beat 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 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Top cheesecake with raspberries and nuts just before serving; sprinkle with powdered sugar.
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