TOASTED ALMOND CHEESECAKE PIE
Keep dessert sweet and simple with our Toasted Almond Cheesecake Pie. Our Toasted Almond Cheesecake Pie is filled with creamy pudding and whipped topping for a luscious, cookie-crusted dessert that's garnished with toasted almonds.
Provided by My Food and Family
Categories Home
Time 3h5m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Pour milk and almond extract in large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. (Mixture will be thick.) Sprinkle 1/4 cup of the almonds onto bottom of crust; cover with the pudding mixture.
- Spread remaining whipped topping over pudding layer; sprinkle with remaining 2 Tbsp. almonds. Cover.
- Refrigerate several hours until chilled. Store leftover pie in refrigerator.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
5 MINUTE TOASTED ALMOND CHEESECAKE PIE
Make and share this 5 Minute Toasted Almond Cheesecake Pie recipe from Food.com.
Provided by Zaney1
Categories Cheesecake
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat milk, almond extract, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.)
- Sprinkle 1/4 cup of the almonds onto bottom of crust. Spread pudding mixture over almonds in crust. Spread remaining whipped topping over pudding in crust. Garnish with remaining almonds.
- Enjoy immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 211.6, Fat 15, SaturatedFat 8.4, Cholesterol 5.3, Sodium 84.2, Carbohydrate 16.6, Fiber 1.1, Sugar 7.3, Protein 3.6
NO BAKE ORANGE CHEESECAKE WITH TOASTED ALMONDS
"This is just my secret way of making an "orange" version of the flavors of Key Lime pie that I like so much. Surprisingly, the added structure of store bought orange juice (versus freshly squeezed) actually works better in this recipe. The almonds team up with the cookies to shape the flavor of the crust. This is an easy make-ahead dessert. Try it with lemon and walnuts for a twist on the same idea...." -Alex Guarnaschelli
Provided by Food Network
Categories dessert
Time 20m
Yield 12 Servings
Number Of Ingredients 11
Steps:
- 1. Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Finely chop ½ cup of the almonds, set aside. Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan. Top the crust with 1/4 cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
- 2. Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. Heat over low heat until gelatin is melted, set aside. Grate 1 tsp. zest from the orange and set aside. Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. Beat in condensed milk; scrape down the bowl after addition. When mixture is smooth, stir in melted gelatin and grated orange rind. Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set.
- 3. Peel the rind from the rest of the orange, place it on a cutting board and slice it into ¼-inch thick rounds. Top the cake with the orange rounds and remaining ¼ cup sliced almonds.
5 MINUTE - TOASTED ALMOND CHEESECAKE PIE
For nut lovers... Creamy cheesecake pudding is flavored with almond extract and placed in a buttery Ready Crust® Shortbread Pie Crust. This flavor combination is so uniquely delicious no one will believe it is homemade!
Provided by Allrecipes Member
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Beat milk, almond extract, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.)
- Sprinkle 1/4 cup of the almonds onto bottom of crust. Spread pudding mixture over almonds in crust. Spread remaining whipped topping over pudding in crust. Garnish with remaining almonds.
- Enjoy immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 42.8 g, Cholesterol 3 mg, Fat 18.2 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 9.2 g, Sodium 297.8 mg, Sugar 26.5 g
LUSCIOUS ALMOND CHEESECAKE
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. 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., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
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