A moist, chewy macaroon crust sets this almond-flavored cheesecake apart
Yield: 12 servings
Preparation Time: 25 minutes; Cooking Time: 1 hour
Heat oven to 325 F.
Crust - Mix coconut, almonds, 1/2 cup of the sweetened condensed milk, flour and margarine; press onto bottom of greased 9 - inch springform pan.
* To toast coconut in the microwave, spread approx. 1/2 cup in a pie plate and cook for 3 - 4 minutes, stirring every 30 seconds. Watch closely because it will brown quickly.
Filling - Beat cream cheese, sugar and remaining 3/4 cup sweetened condensed milk at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in liqueur flavoring; pour over crust.
Bake 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. Garnish with toasted sliced almonds and colored sugar.
Consider fat-free ingredients for a "lite" version.
Please note that some ingredients and brands may not be available in every store.