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| Almond Cherry Cheesecake |
Great dessert for New Years dinner, especially if ham is on the menu.
Loaded with almonds and coconut, you’ll savor this rich dessert. Adapted from Paula Deen.
Crust:
- 1 cup sliced almonds, coarsely choppped
- 1 1/4 cup flour
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/2 cup sweetened shredded coconut
Filling:
- 2 (8 oz.) packages of cream cheese, softened
- 2/3 cups sugar
- 2 eggs
- 2 tsp. almond extract
Topping:
- 1 (21 oz.) cans cherry pie filling
- 1/4 cup sweetened shredded coconut
- 2 tbs sliced almonds
- reserved crust
Preheat oven to 350 degrees.
Prepare crust by mixing the almonds, flour, brown sugar and coconut. Cut in the shortening until mixture resembles small peas. Reserve 1/2 cup of crust for topping. Press remaining crust into a 11 x 7 inch pan. Bake for 10 minutes or until golden brown.
Prepare filling by beating all ingredients together until smooth. Spread topping over partially-baked crust and bake for 15-20 minutes; remove from oven and spread the cherry pie filling over the topping. Sprinkle with reserved crumbs and additional coconut and almonds. Bake for 15-20 minutes. Remove from oven and cool completely. Refrigerate overnight.
Makes 12 servings.
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| Almond Cherry Cheesecake |
Liz @ Virtually Homemade says
Love the beautiful pics! These look decadent.
Judith Hanneman says
They are Liz…but my advice is make them with butter and not Crisco. Never liked Crisco. Hope you had a great Christmas. Happy New Year!