Amaretto Macaroon Cheesecake
By
Ruth Familetti, Wisconsin Dells, Wisconsin
A creamy cheesecake with the sweet warm flavor of almonds and the distinctive crunch of toasted coconut.
Preparation time
1 hour, 30 minutes
Cooking time
1 hour
Total time
2 hours, 30 minutes
Yield
12 Servings
Ingredients
1 package coconut (7 ounces, lightly toasted)
1⁄2 cup almonds (finely chopped and lightly toasted)
1 can sweetened condensed milk (14 ounces, divided)
1⁄3 cup flour
1⁄4 cup butter (melted)
4 packages cream cheese (8 ounces each, softened)
1⁄4 cup sugar
4 eggs
1⁄4 cup almond-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.
Recipe Type(s)
