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Almond Crusted Cherry Cheesecake!

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“This is so yummy....a crunchy, almond crust, sweet cream cheese, whipped cream, and cherries!! Also all the sugar can be subbed for Splenda for a guilt-free treat! Also, this can be made a day in advance so you don't have to rush to make a fancy dessert for your guests!”
READY IN:
6hrs 30mins
SERVES:
6
YIELD:
12 pieces
UNITS:
US

Ingredients Nutrition

  • 12 ounces slivered almonds
  • 4 tablespoons margarine
  • 12 cup brown sugar
  • 1 (16 ounce) container whipping cream
  • 2 12 cups sugar
  • 16 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • 2 (15 ounce) cans no-sugar-added cherry pie filling

Directions

  1. FOR THE CRUST:
  2. Finely grind the almonds. Spray a 9x13-inch glass dish (to look pretty, it doesn't have to be glass though).
  3. Melt the margarine and combine it, the almonds, and the 1/2 cup brown sugar in the bottom of the pan. Press the mixture over entire bottom of the pan evenly, using a flat butter knife and gently patting and pushing.
  4. Bake at 350°F for 15-20 minute. Let cool completely. (about 2-3 hours).
  5. FOR THE FILLING:
  6. Whip cream until peaks form and fold in 1 cup white sugar till dissolved.
  7. In a separate bowl beat cream cheese until light and fluffy and mix in 1 1/2 cups sugar. Add the 1 tsp vanilla.
  8. Lightly blend whipped cream and cream cheese.
  9. Spread mixture over cooled crust and spread cherry pie filling on top.
  10. Refrigerate at least 3 hours or overnight.

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