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.
Almond Cherry Cheesecake
- 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
- 2 (8 oz.) packages of cream cheese, softened
- 2/3 cups sugar
- 2 eggs
- 2 tsp. almond extract
- 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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