Recipe for Amaretto Macaroon Cheesecake from the Desserts section.
Amaretto Macaroon Cheesecake1 (7 ounce) package Baker?s Angel Flake Coconut, lightly toasted
1/2 cup finely chopped almonds, lightly toasted
1 (14 ounce) can sweetened condensed milk, divided
1/3 cup flour
1/4 cup (1/2 stick) butter or margarine
32 ounces cream cheese, softened
1/4 cup granulated sugar
4 eggs
1/4 cup almond-flavored liqueur 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 degrees 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.
We hope you enjoy your freshly made Amaretto Macaroon Cheesecake. This recipe came from Desserts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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