Amaretto Macaroon Cheesecake

A moist, chewy macaroon crust sets this almond-flavored cheesecake apart

Yield: 12 servings

Preparation Time: 25 minutes; Cooking Time: 1 hour

Ingredients

CRUST:

1 pkg. (7 oz.) coconut, lightly toasted*

1/2 cup finely chopped almonds, lightly toasted

1 can (14 oz.) sweetened condensed milk, divided

1/3 cup flour

1/4 cup (1/2 stick) margarine, melted

FILLING:

4 pkgs. (8 oz.) cream cheese, softened (regular, lite or fat free)

4 eggs (or 2 eggs plus 1/2 cup egg substitute, or 4 egg whites)

1/4 cup almond-flavored liqueur or 2 tbsp. almond flavoring

Directions:

Heat oven to 325 F.

Crust - Mix coconut, almonds, 1/2 cup of the sweetened condensed milk, flour and margarine; press onto bottom of greased 9 - inch springform pan.

* To toast coconut in the microwave, spread approx. 1/2 cup in a pie plate and cook for 3 - 4 minutes, stirring every 30 seconds. Watch closely because it will brown quickly.

Filling - Beat cream cheese, sugar and remaining 3/4 cup sweetened condensed milk at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in liqueur flavoring; pour over crust.

Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with toasted sliced almonds and colored sugar.

Consider fat-free ingredients for a "lite" version.

Please note that some ingredients and brands may not be available in every store.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/397/Amaretto_Macaroon_Cheesecake

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