PHILADELPHIA New York-Style Almond Crust Cheesecake

PHILADELPHIA New York-Style Almond Crust Cheesecake

Find out the secret to this low-carb almond crust cheesecake! There's not a graham cracker or cookie to be found in our PHILADELPHIA New York-Style Almond Crust Cheesecake, and that may be exactly what you need tonight.

15 MINS

PREP

5 HRS 10 MINS

You'll need:

Philadelphia 1/3 Less Fat Neufchatel Brick Cream Cheese
Philadelphia 1/3 Less Fat Neufchatel Brick Cream Cheese
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Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Ingredients

  • 1/2 cup ground almonds

  • 3 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1/2 cup sugar

  • 1/4 cup granulated sugar substitute

  • 1 Tbsp. vanilla

  • 1 cup sour cream

  • 4 eggs

  • 1 pt. (2 cups) fresh raspberries

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Tip 1
How to
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

Directions

  1. Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
  2. Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
  3. Bake 50 to 55 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. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings
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