Amaretto Macaroon Cheesecake

Yield:
12 servings

Preparation Time:
25 minutes; Cooking Time: 1 hour

A moist, chewy macaroon crust sets this almond-flavored cheesecake apart

Ingredients:

  1. CRUST:
  2. 1 pkg. (7 ounces) coconut, lightly toasted*
  3. 1/2 cup finely chopped almonds, lightly toasted
  4. 1 can (14 ounce) sweetened condensed milk, divided
  5. 1/3 cup flour
  6. 1/4 cup (1/2 stick) butter, melted
  7. FILLING:
  8. 4 pkgs. (8 ounces each) cream cheese, room temperature
  9. 4 eggs
  10. 1/4 cup almond-flavored liqueur or 2 tbsp. almond flavoring
  11. 1 1/4 cups granulated sugar
  14. Garnish:
  15. toasted coconut
Directions:

Heat oven to 325 degrees F.

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

* To toast coconut in the microwave, spread approx. 1/2 cup in a pie plate and cook for 3 - 4 minutes, stirring every 30 seconds. Watch closely because it will brown quickly.

Filling:
Beat cream cheese, sugar and remaining 3/4 cup sweetened condensed milk at medium speed with electric mixer until well blended.

Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in liqueur flavoring; pour over crust.

Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Refrigerate 4 hours or overnight. Garnish with toasted coconut.



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