Cherry Almond Cheesecake

Crust mix, sugar, and butter combined and pressed into pie plate bottom and sides of pie plate to create crust. Filling mix combined with milk and almond extract and spooned into crust. Cheesecake filling topped with fruit filling and chilled to set.

Ingredients -

1 package (21.4 ounces) JELL-O No Bake Cherry Topped Cheesecake (crust mix and filling mix)
2 tablespoons White Sugar
5 tablespoons Butter, melted
1-1/2 cups cold Whole Milk
1/8 teaspoon Almond Extract

Preparation:

1. Stir crust mix, sugar and butter in 9-inch pie plate until crumbs are evenly moistened. Press crumb mixture firmly against side of pie plate, using measuring cup or large spoon. Then, press remaining crumb mixture onto bottom of pie plate.

2. Pour milk into medium bowl. Add filling mix and almond extract. Beat with electric mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust. Refrigerate at least 1 hour.

3. Squeeze fruit topping from pouch onto cheesecake and gently spread to evenly cover top of cheesecake filling. Store leftover cheesecake in refrigerator.

Cheesecake Making Tips -

Almond Extract

Almond extract is the oil of bitter almonds that has been blended with alcohol to create a wonderfully intense flavored extract. Like vanilla extract, you should purchase pure almond extract and never imitation.

Cheesecake Making Tips -

Toasting Almonds

Toasting almonds crisps the almond and brings out more flavors. To toast almonds, place the nuts on a baking sheet in a single layer and roast in a 350 F oven for 7 to 10 minutes or until fragrant and cooked through.