Almond Cheesecake with Raspberries

Serves: 5
Total Calories: 987


1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
2 (8-ounce) packages cream cheese, softened
1 (16-ounce) can vanilla ready-to-spread frosting
1 tablespoon lemon juice
1 tablespoon grated lemon peel
3 cups Cool Whip
sliced almonds


Stir together crumbs, butter, and sugar in a small bowl; press onto bottom and 1?2 inch up sides of a 9-inch springform pan or pie plate. Chill. Beat cream cheese, frosting, juice, and peel in a large mixing bowl at medium speed with electric mixer until well blended. Fold in whipped topping; pour over crust. Chill until firm. Arrange raspberries and almonds on top.

Nutritional Facts:

Serves: 5
Total Calories: 987
Calories from Fat: 587

This Almond Cheesecake with Raspberries recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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