Amaretto Macaroon Cheesecake

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  • 1 (7 ounce) package Baker’s Angel Flake Coconut, lightly toasted
  • 1/2 cup finely chopped almonds, lightly toasted
  • 1 (14 ounce) can sweetened condensed milk, divided
  • 1/3 cup flour
  • 1/4 cup (1/2 stick) butter
  • 32 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 4 eggs
  • 1/4 cup almond-flavored liqueur


  1. Mix coconut, almonds, 1/2 cup of sweetened condensed milk, flour and butter; press onto bottom of greased 9-inch spring-form pan.
  2. Mix cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed until well blended.
  3. Add eggs, one at a time, mixing on low speed after each addition, just until blended.
  4. Blend in liqueur; pour over crust.
  5. Bake at 325 degrees F for 55 to 60 minutes or until center is almost set.
  6. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  7. Refrigerate for 4 hours or overnight.

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