• 16servings
  • 310minutes
  • 300calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, E
MineralsCopper, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup ground PLANTERS Almonds

  2. 3 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese , softened

  3. 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  4. 1/2 cup sugar

  5. 1/4 cup granulated sugar substitute

  6. 1 Tbsp. vanilla

  7. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  8. 4 egg s

  9. 1 pt. (2 cups) fresh raspberries

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.

  2. BEAT Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.

  3. BAKE 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings


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