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.
What You Need
Original recipe yields 16 servings
1/2 cup ground PLANTERS 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 BREAKSTONE'S or KNUDSEN Sour Cream
4 egg s
1 pt. (2 cups) fresh raspberries
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Let's Make It
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.
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.
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
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.