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Cherry Almond Cheesecake

By: Lise Thomson

"Cherry marbling and topping bring a holiday look to this lovely dessert. Its graham cracker crust includes ground almonds, which give it a crunchy texture. The nutty flavor complements the cream cheese filling nicely."

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 cup ground almonds
1/3 cup graham cracker crumbs
1/4 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1 (21 ounce) can cherry pie filling, divided

Directions

In a small bowl, combine almonds and cracker crumbs; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a mixing bowl, beat the cream cheese and milk until smooth. Add eggs, beat on low just until combined. Pour into prepared crust.
Refrigerate 1/2 cup pie filling for garnish. Drop remaining pie filling by teaspoonfuls onto cream cheese mixture; cut through batter with a knife to swirl the filling. Bake at 325 degrees F for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Cut cheesecake into slices; garnish with reserved pie filling. Refrigerate leftovers.