Make this recipe to see how a layer of yellow cake adds to the impressiveness of this creamy, raspberry-topped almond cheesecake.
Provided by My Food and Family
Categories Recipes
Time 6h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Stir cake mix, butter and 1 egg until blended; spread onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, vanilla and almond extract in large bowl with mixer until blended. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate cheesecake 4 hours.
- Remove rim from pan. Top cheesecake with raspberries and nuts.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 120 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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