Amaretto Macaroon Cheesecake

Submitted by United Church of God on Wed, 2011-04-13 20:37
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Description

A creamy cheesecake with the sweet, warm flavor of almonds and the distinctive crunch of toasted coconut.

Summary

Yield
Servings
Source

Ruth Familetti, Wisconsin Dells, Wisconsin

Prep time1 1⁄2 hours

Ingredients

1Packagecoconut (7 ounces, lightly toasted)
1⁄2Cupalmonds (finely chopped and lightly toasted)
1Cansweetened condensed milk (14 ounces, divided)
1⁄3Cupflour
1⁄4Cupbutter (melted)
4Packagecream cheese (8 ounces each, softened)
1⁄4Cupsugar
4 eggs
1⁄4Cupalmond-flavored liqueur

Instructions

Crust:

Mix coconut, almonds, ½ cup sweetened condensed milk, flour, and butter. Press onto bottom of a 9-inch spring form pan.



Filling:

Preheat oven to 325º. Beat cream cheese, sugar, and remaining ¾ cup sweetened condensed milk at medium speed with an electric mixer until well blended. Add eggs one ate a time, mixing at low speed after each addition, just until blended. Blend in liqueur and pour over crust. Bake 55-60 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours overnight. Garnish with toasted sliced almonds. Serves 12.

 

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