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Exquisite Glazed Almond-Raspberry Swirl Cheesecake

Exquisite Glazed Almond-Raspberry Swirl Cheesecake
Makes:
16 servings
Prep Time:
80
minutes
Total Time:
340
minutes
based on
49 reviews
Elegance and sophistication is the hallmark of this stunning Exquisite Glazed Almond-Raspberry Swirl Cheesecake dessert! A delicious cream cheese filling with a hint of raspberry preserves and almond top a delicate chocolate crumb crust. A glazed almond topping completes the festive appearance of this cheesecake that would be perfect on any dessert buffet! Mary King of Parsons, KS, created this 1st Prize winning recipe.

In this recipe:


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Ingredients:

  • GLAZED ALMOND TOPPING
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 cup sliced almonds
  • 1 teaspoon amaretto liqueur
  • CRUST
  • 1 1/2 cups (about 18 cookies) finely crushed chocolate sandwich cookies
  • 2 tablespoons butter, melted
  • FILLING
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 4 pkgs. (8 oz. each) cream cheese, softened, divided
  • 3/4 cup granulated sugar
  • 1 tablespoon amaretto liqueur
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/3 cup red raspberry preserves
  • 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:

FOR GLAZED ALMOND TOPPING:
LINE
baking sheet with wax paper.

COMBINE sugar and water in small saucepan. Bring mixture to a boil; cook for 2 minutes. Remove from heat. Stir in almonds and liqueur. Remove almonds from pan with slotted spoon; place on wax paper. Separate with a fork.

FOR CRUST:
COMBINE
cookie crumbs and butter in medium bowl. Press mixture onto bottom of ungreased 9-inch springform pan.

FOR FILLING:
PREHEAT
oven to 325° F.

PLACE white morsels in uncovered, medium microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15- second intervals, stirring until smooth. Cool slightly.

BEAT 3 packages cream cheese, sugar and liqueur in large mixer bowl on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in sour cream. Pour half of mixture into crust.

BEAT remaining package cream cheese and melted white morsels in medium mixer bowl on medium speed until smooth. Stir in raspberry preserves. Drop half of raspberry mixture by rounded teaspoonfuls evenly over batter in pan. Pour remaining white batter over batters in pan and drop remaining half of raspberry mixture by teaspoonfuls evenly over batter. Swirl batters together with a knife.

BAKE for 1 hour 5 minutes. Arrange glazed almonds around edge of cheesecake. Continue baking for 15 minutes or until edge is set and center moves slightly. Refrigerate at least 3 hours or overnight.

PLACE semi-sweet morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead bag. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over over glazed almonds. Remove side of pan.


Reviews:

Review This Recipe
  •  Star(s)

    Excellent

    Stacy Holthus from COLUMBIA, SC

    This cheesecake is tops. Everybody at work loved. It's really rich so you don't have to eat a lot of it to satisfy your sweet tooth. It's easier to make than it Sounds.

  •  Star(s)

    Award winning!

    Erica Jennings from NASHVILLE, TN

    I took this to a dessert contest during our Customer Service Week and it was the Grand Champion winner! This is a fantastic recipe. I recommend this to anyone who likes cheesecake!

  •  Star(s)

    Exquisite

    REBECCA FORNWALT from PRATTVILLE, AL

    Exquiste is the right description for this cheesecake. Too bad you can only eat small pieces at a time because it is so rich.

  •  Star(s)

    Great Dessert

    Julie Christensen from Oxnard, CA

    This cheesecake was a big hit! I used white chocolate chips with red food coloring instead of the semi-sweet chips to give it a nice holiday touch. It wasn't as difficult as it sounds either!

  •  Star(s)

    Cheesecake

    Janken Daniels from TEMPLETON, MA

    This was a wonderful dessert. I used semisweet chips and it was great. My family loved it.

  •  Star(s)

    Raspbery swirlcheesecake

    Kathleen Keller from NIAGARA FALLS, NY

    Wonderful, I made this for a birthday party . Everyone went wild for it. It was very easy to do and the results were fantastic. Would recommend to everyone.

  •  Star(s)

    Almond-Raspberry Cheesecake

    Lori Swager from Angola, IN

    This cheesecake is delicious! Everyone loved it! I substituted Chambord for amaretto to stay with the raspberry theme, and to save time will next time mix all of the batter together instead of swirling it. Fantastic!

  •  Star(s)

    Exquisite Glazed Almond-Raspberry Swirl Cheesecake

    stacey williams from SAINT LOUIS, MO

    I made this for my dad to take to work. His Team consists of about 15 people and they love homebaked goods. He said it was gone within 20 min and he got requests for the recipe. Big hit I will make it for the next family function.

  •  Star(s)

    Almond-Raspberry Cheesecake

    J. E. Cash from ARLINGTON, MA

    This is a terrific recipe and not as difficult to do as one might think. Everyone loved it and it's not only delicious, it's lovely to look at.

  •  Star(s)

    Almon-Raspberry Swirl Cheesecake

    Jeannine Gramstad from NEWBURGH, NY

    I made 2 of these. One as recipe calls & one in strawberry since my kids don't eat raspberries. I'm told both came out very well (I don't eat cheesecake). Thanks for a nice summer dessert

  •  Star(s)

    Almond Cheesecake Swirl

    Judy Snow from GLASTONBURY, CT

    I took this to the block party and stopped the show! It took awhile to put together but well worth the time spent. The chocolate bits seized a little and the final glaze was the most difficult but will do it again.

  •  Star(s)

    Tasty Dessert

    Joyce Haniman from FORT PIERCE, FL

    My family loved this!! I would make it again.

  •  Star(s)

    Glazed Almond-RasberrySWirl Cheese cake

    patricia bowling from MARTINSVILLE, IN

    I love this recipe, great for any party. I hold the nuts and add chocolate to top. Yummy !

  •  Star(s)

    Wow!!

    Margaret Swope from MELBOURNE, FL

    This was great! My husband couldn't get enough of it. So thank You for the recipe.

  •  Star(s)

    Chocolate Biscotti

    K W from LAFAYETTE, LA

    Very good.. creamy and delicious. I actually used chocolate biscotti cookies instead of the listed cookie for crust. It was very crunchy...nice contrast.

  •  Star(s)

    the best cheescake!

    angela WILLIAMSON from LYNDONVILLE, VT

    What more can I say this cheescake, it turned out beautiful. The texture was great and the taste was even better. I loved the glazed almonds that would make a great snack on their own. Everyone loved this. I am looking forward to more cheesecake recipes.

  •  Star(s)

    cheesecake

    billie curtis from Bakersfield, CA

    I made this cheesecake for my son who loves raspberry cheesecake and he loved it. Definitely a keeper. Scrumptuciously delicious!!

  •  Star(s)

    Exquisite Glazed Almond Raspberry Swirl Cheesecake

    Theresa Sadowniczak from SICKLERVILLE, NJ

    It's a hit. Made it for the famly and they loved it. So smooth & rich. Will now make it more often.

  •  Star(s)

    Almond Raspberry Swirl Cheesecake

    KATHY DELGADO from Miami FL

    It's SO delicious--it's sinful. My coworkers loved it!! Thank you for the recipe.

  •  Star(s)

    Wonderful

    Barbara Watkins from BALTIMORE, MD

    I made this cheesecake for my co-worker's birthday and it was a big hit. The only thing I would do differently is reduce the amount of sliced almonds in the topping to 3/4 or maybe half a cup. The cake was great and everyone loved it.

  •  Star(s)

    WOW!!

    Susan Barrass from COTATI, CA

    Not so hard, and was it wonderful, I will make this again and watch it go in a short time. Everyone loved it.

  •  Star(s)

    Appreciate it even more

    Pennylaine Estebat from SACRAMENTO, CA

    This is a good fruity recipe. You try it and you love it. But because this is a rich dessert, i encourage you to substitute honey for sugar and you will appreciate it even more.

  •  Star(s)

    Raspberry swirl cheese cake

    DAN JALENSKY from BEAVER DAM, WI

    This was relatively easy to make and delicious too who counts calories !

  •  Star(s)

    Preparation

    Margaret Caezza from NEW BERLIN, NY

    This recipe was not as difficult as it seems.

  •  Star(s)

    Finished cheesecake is simply beautiful

    Karen Howard from TUKWILA, WA

    Chocolate and raspberry together, you can't go wrong with two of my fab favorties. I made this cheesecake for a friends housewarming and it received rave reviews. Receipe not difficult if you have experience in making cheesecakes. Now I need to get my spring form pan back so that I can make another one and actually have a bite or 2!

  •  Star(s)

    WOW!

    Jaime Koller from STEVENS POINT, WI

    This was extremely good! Made the crust with crushed chocolate graham crackers and topped it off with fresh raspberries. . . mmmm! Only one comment: my other cheesecake recipes always have you remove the pan , but maybe that's because the crust usually goes up the sides, but this one didn't, and I removed the pan and it fell badly, so it would be helpful for those of us who are idiot-cooks to have everything spelled out. . . but it still tasted awesome!

  •  Star(s)

    CHEESECAKE HEAVEN

    NAVARRA IRIS WOODS from BRONX, NY

    THIS IS JUST AS GOOD IF NOT BETTER THAN A JUNIOR CHEESECAKE I USE THE WHITE CHOCOLATE INSTEAD TO THE REGULAR AND IT WAS WONDERFUL. AND I WHIP THE EGG WHITES TO MAKE THE CAKE LIGHTER. YOU'LL LOVE EVERY MOUTHFUL.

  •  Star(s)

    Yummy!

    Missy Boehrer from WALNUTPORT, PA

    This recipe, is a keeper! Eveyone loved it and many asked for seconds, next time i know to make more! So glad i found a good cheesecake recipe that was not "boring"!

  •  Star(s)

    Exquisite Glazed Almond-Raspberry Swirl Cheesecake

    ANNMARIE MOTT from NORTH BABYLON, NY

    Love this cheesecake. I made it for my family and everyone loved it. Nice and creamy, not too sweet.

  •  Star(s)

    Glazed Almond-Raspberry Swirl Cheesecake

    NANCY COWLISHAW from POCATELLO, ID

    This WAS exquisite. The recipe says it was challenging, but it wasn't that hard. The almond glaze was wonderful.

  •  Star(s)

    tough but worth it!!

    AMY MEYER from LAS VEGAS, NV

    A friend and I made this and although I could not have done it the first time without his help and guidence, it is truly a dessert worth the work! Everyone was very impressed with it and so was I!!

  •  Star(s)

    flavorful blend

    Michele Bauer from TAUNTON, MA

    The flavors in this pie compliment each other creating a very tasty dessert

  •  Star(s)

    CHEESECAKE TO LIVE FOR!

    Cindy Travis from HARKER HEIGHTS, TX

    I tried this cheesecake on my family (I have teenage boys, if that paints a picture) and they are becoming foodies! They loved this cheesecake, it made them feel special to be treated to such an elegant dessert and yet, their mom made it! Whoo hoo!

  •  Star(s)

    Exquisite Glazed Almond-Raspberry Swirl Cheesecake

    Judy Horst from VIRGINIA BEACH, VA

    This recipe was a rather easy one to prepare. I added fresh raspberries to the finished product which really enhanced the flavor and appearance of this dessert.

  •  Star(s)

    Exquisite Glazed Almond-Raspberry Swirl Cheesecake

    Ruth Minsk-Whitehead from OCALA, FL

    This definitely deserves 10 stars!!!! Truly scrumptious

  •  Star(s)

    sophisticated taste

    Debra Grady from OAK LAWN, IL

    This is such a sophisticated dessert. It is a real crowd pleaser.

  •  Star(s)

    Cheesecake

    Debbie Terpin from WHEATON, IL

    As far as cheesecake this recipe this the best. I really enjoy make and eating this one. Great recipe.

  •  Star(s)

    almond raspberry swirl cheesecake

    lorraine walters from OMAHA, NE

    This was very easy to make. It was gone in no time. I will make again but would probably like the cherry better.

  •  Star(s)

    Exquisite Indeed!

    PAM MEESE from NORTH BEND, OR

    Since it's raspberry season here in Oregon, and chocolate is always in season everywhere, I made this for my ladies card-club. Cheese cakes are always a favorite of this group and they said this was the best ever! I doubled the amount of almond topping and sprinkled it over the entire cake, not just around the edges. (I know my audience!)

  •  Star(s)

    TASTY

    deborah campolongo from NEW BRITAIN, PA

    THE RECIPE WAS NOT SO HARD. THE TIME AND EFFORT PAYED OFF AND IT WAS SUPER.

  •  Star(s)

    A Dream

    Wanda Barrett from OAKHURST, CA

    This is so good and creamy

  •  Star(s)

    exquisiteglazealmond raspberryswirlcheesecake

    Maryann O'Neill from COATESVILLE, PA

    I made this cheesecake for my mom on the fourth of july cookout and it was delicious because I did not get any because it was gone.

  •  Star(s)

    GOOD CHEESECAKE PIE

    CHARLIE RICHMOND from BURLINGTON, NC

    I LIKE THE HIGH QUALITY OF THIS DESSERT. YOU HAVE SOME THE HOTTEST DESSERT.

  •  Star(s)

    Exquisite Glazed Almond Raspberry Swirl Cheesecake

    Charlotte Gohl from Philadelphia, PA

    Delicious! It was gone in a flash. Everyone asked for the recipe.

  •  Star(s)

    DELIOUSSS

    DAWNA GRAEFF from HAMPSHIRE, TN

    THIS WAS DELIUOSSS DESSERT I WILL MAKE THIS AGAIN

  •  Star(s)

    delightful

    LORI ELHAKIM from TEWKSBURY, MA

    Yummy - Had several requests for seconds and togos will definitely make again.

  •  Star(s)

    great combination

    Ayrin Santoso from Pleasant Hill, CA

    I made this cheesecake for my friend's birthday party and added some raspberries on the top of the cake. The combination of the crispy almond, sour raspberry, sweet oreo, and the tasty cheesecake was so good. The creaminess enhanced its delicacy. My friends also love this cake. This is a perfect cake for crowd-pleasing.

  •  Star(s)

    creamy and full of flavor

    Margaret McIntosh from DAVENPORT, IA

    I love making cheesecakes (and eating them). I am always looking for new recipes. I tried this one last week and it turned out great. I liked the sweet crunchy taste of the almonds. A little more time consuming than others that I have made, but well worth it. I liked using the raspberry jam, but I served it with fresh raspberries and a smooth chocolate sauce.

  •  Star(s)

    Exceeds All Expectations

    SHERRILL RODGERS from HOUSTON, TX

    I enjoy creating different cheesecakes for family or work functions and found this one is definitely the ultimate first place winner. Not only is it a beauty to behold but also the flavors compliment each other making it everybody's favorite!

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 660
  • Calories from Fat: 370
  • Total Fat: 41g (63% of DV)
  • Saturated Fat: 22g (112% of DV)
  • Cholesterol: 110mg (37% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 67g (22% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 45g
  • Protein: 9g
  • Vitamin A: 25% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Exquisite Glazed Almond-Raspberry Swirl Cheesecake

Ingredients

  • GLAZED ALMOND TOPPING
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 cup sliced almonds
  • 1 teaspoon amaretto liqueur
  • CRUST
  • 1 1/2 cups (about 18 cookies) finely crushed chocolate sandwich cookies
  • 2 tablespoons butter, melted
  • FILLING
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 4 pkgs. (8 oz. each) cream cheese, softened, divided
  • 3/4 cup granulated sugar
  • 1 tablespoon amaretto liqueur
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/3 cup red raspberry preserves
  • 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

 

Directions

FOR GLAZED ALMOND TOPPING:
LINE
baking sheet with wax paper.

COMBINE sugar and water in small saucepan. Bring mixture to a boil; cook for 2 minutes. Remove from heat. Stir in almonds and liqueur. Remove almonds from pan with slotted spoon; place on wax paper. Separate with a fork.

FOR CRUST:
COMBINE
cookie crumbs and butter in medium bowl. Press mixture onto bottom of ungreased 9-inch springform pan.

FOR FILLING:
PREHEAT
oven to 325° F.

PLACE white morsels in uncovered, medium microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15- second intervals, stirring until smooth. Cool slightly.

BEAT 3 packages cream cheese, sugar and liqueur in large mixer bowl on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in sour cream. Pour half of mixture into crust.

BEAT remaining package cream cheese and melted white morsels in medium mixer bowl on medium speed until smooth. Stir in raspberry preserves. Drop half of raspberry mixture by rounded teaspoonfuls evenly over batter in pan. Pour remaining white batter over batters in pan and drop remaining half of raspberry mixture by teaspoonfuls evenly over batter. Swirl batters together with a knife.

BAKE for 1 hour 5 minutes. Arrange glazed almonds around edge of cheesecake. Continue baking for 15 minutes or until edge is set and center moves slightly. Refrigerate at least 3 hours or overnight.

PLACE semi-sweet morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead bag. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over over glazed almonds. Remove side of pan.

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