Amaretto Macaroon Cheesecake

  • 1 - 7 oz. package Baker's Angel Flake Coconut, lightly toasted
  • 1/2 cup finely chopped almonds, lightly toasted
  • 1 - 14 oz. can sweetened condensed milk, divided
  • 1/3 cup flour
  • 1/4 cup - 1/2 stick) butter or margarine
  • 32 oz. cream cheese, softened
  • 1/4 cup granulated sugar
  • 4 eggs
  • 1/4 cup almond-flavored liqueur image placeholder

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

Mix cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Blend in liqueur; pour over crust.

Bake at 325° F for 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.

Servings: 12
Submitted by: Recipe Group Member
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