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Almond Cheesecake
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Prep Time:
40 minutes
Total Time:
7 hours 45 minutes
Indulge in a unique twist on classic cheesecake by using yellow cake mix as a delectable almond-flavored crust.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup butter or margarine, softened
  • 3 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 1 cup whipping cream
  • 1 teaspoon almond extract
  • 3 eggs
  • 1/4 cup sliced almonds
  • 4 teaspoons sugar
  • Fresh raspberries, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Grease a 10-inch springform pan with baking spray that includes flour and securely wrap the outside of the pan with foil.
  • Set aside 1/2 cup of the cake mix. In a large bowl, use an electric mixer on low speed to combine the remaining cake mix and butter until crumbly. Press the mixture into the bottom and up 1 1/2 inches of the pan. Bake until the edges are golden brown, about 15 minutes. Then, reduce the oven temperature to 325°F (or 300°F for dark or nonstick pan).
  • In a large bowl, combine 1/2 cup cake mix and cream cheese, beating on medium speed until well blended. Add 3/4 cup sugar, whipping cream, and almond extract, and beat until smooth. Then, on low speed, mix in eggs one at a time until well combined. Pour the batter over the crust and place the springform pan in a large roasting pan on the oven rack. Fill the roasting pan halfway up the side of the springform pan with boiling water.
  • Bake for 55 to 60 minutes until the edges are set with a slight jiggle in the center. Let it cool in a water bath in the pan on a rack for 20 minutes. Remove from water bath and run a knife along the edges to loosen. Allow it to cool for an hour and 30 minutes at room temperature.
  • Chill, lightly cover, in the refrigerator for at least 4 hours or overnight.
  • In a 1-quart saucepan, gently cook almonds and 4 teaspoons of sugar over low heat for about 10 minutes, stirring constantly, until the sugar melts and coats the almonds. Allow them to cool on waxed paper and break apart before serving.
  • Before serving, carefully detach the side of the pan from the cheesecake. Sprinkle sugared almonds on top for a delightful garnish. Keep the cheesecake covered in the refrigerator for storage.

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