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Amaretto Macaroon Cheesecake




Source of Recipe


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List of Ingredients




Crust
1 package (7 ounces) BAKER'S® ANGEL FLAKE® Coconut, lightly toasted
1/2 cup finely chopped lightly toasted almonds
1 can (14 ounces) sweetened condensed milk, divided
1/3 cup flour
1/4 cup (1/2 stick) butter or margarine, melted

Filling
4 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1/4 cup sugar
1/4 cup almond-flavored liqueur
4 eggs


Recipe



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

Filling
MIX cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed until well blended. Blend in liqueur. Add eggs, mixing on low speed just until blended. Pour over crust.

BAKE at 325°F for 55 to 60 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 55 to 60 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.