Try this Cheesecake [sernik] recipe, or contribute your own.
Suggest a better description1. Heat oven to 325F. In medium bowl, combine crust ingredients, mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
3. Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on cooling rack 1 hour.
5. Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 527 | ||
Calories from Fat: 308 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 18.3g | 91 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 266.2mg | 82 % | |
Sodium 222.5mg | 8 % | |
Potassium 148.5mg | 4 % | |
Total Carbohydrate 48.8g | 14 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 48.1g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 527
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