Raspberry Almond Cheesecake

Name: Raspberry Almond Cheesecake
Ingredients: 2 cups vanilla wafers (about 60 wafers); 1/2 cup butter, melted; 1/4 cup sugar; 4 packages (8 ounces each) cream cheese, softened; 1-1/4 cups sugar; 1 tablespoon Triple Sec; 1 teaspoon almond extract; 1/8 teaspoon salt; 4 large eggs, lightly beaten; 1/3 cup seedless raspberry spreadable fruit; 1/2 teaspoon raspberry extract; 2 cups sour cream; 1/4 cup sugar; 1/2 teaspoon almond extract

14 ingredients

5 steps

Ingredients

2 cups vanilla wafers (about 60 wafers)
1/2 cup butter, melted
1/4 cup sugar
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon Triple Sec
1 teaspoon almond extract
1/8 teaspoon salt
4 large eggs, lightly beaten
1/3 cup seedless raspberry spreadable fruit
1/2 teaspoon raspberry extract
2 cups sour cream
1/4 cup sugar
1/2 teaspoon almond extract

Directions

1

Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan.
2

In a large bowl, beat cream cheese and sugar until smooth. Beat in the Triple Sec, extract and salt. Add eggs; beat on low speed just until combined.
3

Remove 1 cup batter to a small bowl; stir in spreadable fruit and extract until well blended. Pour plain batter over crust. Drop raspberry batter by tablespoons over plain batter; spread evenly. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4

Bake at 325° until almost set and top appears dull, 50-60 minutes. Remove springform pan from water bath. Let stand for 5 minutes.
5

For topping, combine all the ingredients; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.