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Philadelphia Almond Cheesecake with Raspberries
PHILADELPHIA CREAM CHEESE9Ingredients
6Hours
420Calories
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Ingredients
US|METRIC
16 SERVINGS
- 1 pkg. yellow cake mix (2-layer size)
- 1/2 cup butter (melted)
- 4 eggs (divided)
- 3 pkg. Philadelphia Cream Cheese (8 oz. each, softened)
- 1 cup sugar
- 1 Tbsp. vanilla
- 1 tsp. almond extract
- 1/2 cup raspberries
- 1/4 cup Planters Sliced Almonds (toasted)
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Directions
- 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, sugar, vanilla and almond extract in large bowl with mixer until blended. Add remaining eggs, 1 at a time, mixing on low speed after each just 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 completely. Refrigerate cheesecake 4 hours.
- Remove rim from pan. Top cheesecake with raspberries and nuts.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium410mg17% |
| Potassium135mg4% |
| Protein6g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber<1g3% |
| Sugars32g |
| Vitamin A15% |
| Vitamin C2% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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