Best 14 Almond Macaroon Cheesecake Recipes

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The almond macaroon cheesecake, a tantalizing treat that combines the nutty flavor of macaroons with the creamy smoothness of cheesecake, is a delightful dessert that is sure to please any palate. This delectable confection is composed of a buttery macaroon crust filled with a creamy and rich cheesecake batter, then topped with a layer of toasted almond slices, creating a symphony of textures and flavors that will transport you to culinary heaven. Whether you are a seasoned baker or just starting out, this step-by-step guide will empower you to create this heavenly dessert in the comfort of your own kitchen.

Let's cook with our recipes!

LUSCIOUS ALMOND CHEESECAKE



Luscious Almond Cheesecake image

I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

1-1/4 cups crushed vanilla wafers (about 40 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
4 large eggs, room temperature, lightly beaten
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/8 cup toasted sliced almonds

Steps:

  • In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

AMARETTO CHEESECAKE II



Amaretto Cheesecake II image

Given to me by my sister-in-law, this cheesecake is really good!

Provided by v monte

Categories     Desserts     Cakes     Cheesecake Recipes

Time 4h

Yield 12

Number Of Ingredients 13

4 (8 ounce) packages cream cheese
1 ½ cups white sugar
2 tablespoons cornstarch
6 eggs
1 (16 ounce) container sour cream
½ cup melted butter
1 tablespoon vanilla extract
1 tablespoon orange extract
1 tablespoon lemon juice
1 tablespoon almond extract
2 fluid ounces amaretto liqueur
2 ½ cups crushed macaroon cookies
⅔ cup melted butter

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
  • In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
  • To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
  • Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.

Nutrition Facts : Calories 759.7 calories, Carbohydrate 49.4 g, Cholesterol 239.2 mg, Fat 57.4 g, Fiber 0.4 g, Protein 11 g, SaturatedFat 36.1 g, Sodium 461.5 mg, Sugar 44.1 g

ALMOND MACAROONS



Almond Macaroons image

This classic almond cookie is moist, soft, and chewy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 1 dozen

Number Of Ingredients 6

4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners' sugar, plus more for dusting
Pinch of coarse salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds

Steps:

  • Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
  • Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.

STRAWBERRY CHEESECAKE MACARONS RECIPE BY TASTY



Strawberry Cheesecake Macarons Recipe by Tasty image

Here's what you need: egg whites, granulated sugar, powdered sugar, superfine almond flour, red food coloring, cream cheese, powdered sugar, milk, strawberry jam

Provided by Vaughn Vreeland

Categories     Bakery Goods

Time 1h50m

Yield 16 macarons

Number Of Ingredients 9

3 egg whites, room temperature
¼ cup granulated sugar
1 ¾ cups powdered sugar
1 cup superfine almond flour
3 drops red food coloring
8 oz cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
strawberry jam

Steps:

  • In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form.
  • Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!
  • Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.
  • Line a baking sheet with parchment paper. (Tip: use a little batter to "glue" down the edges of the parchment paper so it stays put). In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.
  • Preheat the oven to 285ºF (140ºC).
  • Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies.
  • When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving.
  • Enjoy!

Nutrition Facts : Calories 195 calories, Carbohydrate 22 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, Sugar 20 grams

MACAROON CHEESECAKE



Macaroon Cheesecake image

No one can resist a slice of creamy cheesecake, especially around the holiday. This version features coconut in the crust and topping. -Tracy Powers, Cedar Springs, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-14 servings.

Number Of Ingredients 14

1 cup sweetened shredded coconut, toasted
1/2 cup ground pecans
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 eggs, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
TOPPING:
1 egg white
1/2 teaspoon vanilla extract
1/3 cup sugar
2/3 cup sweetened shredded coconut, toasted

Steps:

  • In a small bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in extracts just until blended. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 35 minutes. In a small bowl, beat egg white and vanilla until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake. , Bake 20-25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 209 calories, Fat 14g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 111mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

ALMOND MACAROON CAKE



Almond Macaroon Cake image

This is a simple recipe that produces results everyone will rave about. Easy enough to whip up for unexpected company. I also just made this with lemon zest, lemon juice and a bit of ginger, subtracting the almond extract, and everyone loved it. I'll post that recipe seperately.

Provided by C. Taylor

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6

2 eggs
12 tablespoons butter, melted
1 1/2 cups flour
1 1/2 cups sugar
2 tablespoons almond extract
1/4 cup slivered almonds (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Mix butter, sugar, extract and eggs till everything is well blended.
  • Mix in flour till well incorporated.
  • Pour into a non-stick 8" x 10" pan that has been sprayed with a non stick spray.
  • Sprinkle top with almonds.
  • Bake till golden brown, approximately 30-40 minute.

MASCARPONE CHEESECAKE WITH ALMOND CRUST



Mascarpone Cheesecake with Almond Crust image

Provided by Giada De Laurentiis

Categories     dessert

Time 11h45m

Yield 12 to 16 servings

Number Of Ingredients 12

1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream

Steps:

  • For the crust: Preheat oven to 350 degrees F.
  • Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
  • For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
  • Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
  • For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
  • Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

MASCARPONE CHEESECAKE WITH ALMOND CRUST



Mascarpone Cheesecake with Almond Crust image

An almond and graham cracker crust with a cream cheese and mascarpone filling, topped with with an ooey gooey chocolate hazelnut sauce.

Provided by Giada De Laurentiis

Categories     bake,cheese,chocolate,dessert,eggs and dairy,nuts

Time 1h45m

Yield 12 - 16 servings

Number Of Ingredients 12

1 cup slivered almonds, lightly toasted
⅔ cup graham cracker crumbs
3 Tbsp sugar
1 Tbsp unsalted butter, melted
2 (8-oz) packages cream cheese, room temperature
2 (8-oz) containers mascarpone cheese, room temperature
1 ¼ cups sugar
2 tsp fresh lemon juice
1 tsp vanilla extract
4 large eggs, room temperature
½ cup chocolate-hazelnut spread (recommended: Nutella)
¼ cup whipping cream

Steps:

  • For the crust: Preheat oven to 350ºF.
  • Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325ºF.
  • 1.
  • For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
  • Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
  • For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
  • Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

CHEWY ALMOND MACAROON BISCUITS



Chewy almond macaroon biscuits image

Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like

Provided by Victoria Prever

Categories     Dessert, Snack

Time 40m

Yield Makes 20-25

Number Of Ingredients 6

225g ground almonds
120g caster sugar
2 egg whites
20 blanched almonds (optional)
1 tbsp ground cinnamon
4 tbsp icing sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
  • In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
  • Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
  • Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
  • To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

PHILADELPHIA® 3-STEP® MACAROON CHEESECAKE



PHILADELPHIA® 3-STEP® Macaroon Cheesecake image

This strawberry-topped cheesecake would be tasty even in a plain-Jane crust. But pair it with a macaroon cookie crust, and it's off-the-charts scrumptious.

Provided by My Food and Family

Categories     Dairy

Time 3h50m

Yield Makes 8 servings.

Number Of Ingredients 7

2 cups soft coconut macaroon cookie crumbs
2 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. imitation vanilla
2 eggs
1 cup sliced strawberries

Steps:

  • Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of greased 9-inch pie plate. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberries just before serving.

Nutrition Facts : Calories 410, Fat 30 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 150 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

COCONUT MACAROON CHEESECAKE



Coconut Macaroon Cheesecake image

Make and share this Coconut Macaroon Cheesecake recipe from Food.com.

Provided by Nancy Van Ess

Categories     Cheesecake

Time 7h40m

Yield 14 serving(s)

Number Of Ingredients 12

1 cup coconut, flaked, toasted
1/2 cup pecans, ground
2 tablespoons butter or 2 tablespoons margarine, melted
24 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2 teaspoon vanilla extract
1/3 cup sugar
2/3 cup coconut, flaked, toasted

Steps:

  • In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
  • Press onto bottom of 9" spring-form pan.
  • Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy.
  • Add 3 whole eggs; beat on low speed just until combined.
  • Pour into crust-lined pan.
  • Bake 350 degrees for 35 min.
  • (won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form.
  • Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min.
  • more. Cool on wire rack for 15 min.
  • Loosen side of cheesecake from pan.
  • Cool 30 min.
  • more; remove side of pan.
  • Cool completely.
  • Cover and chill at least 4 hours before serving.
  • To serve, garnish with strawberries and/or additional toasted coconut. - - - - - - - - - - - - - - - - - -

Nutrition Facts : Calories 338.7, Fat 28.7, SaturatedFat 16.8, Cholesterol 97.8, Sodium 193.8, Carbohydrate 17, Fiber 2, Sugar 14.4, Protein 5.6

ALMOND MACAROONS



Almond Macaroons image

Provided by Marian Burros

Categories     easy, dessert

Time 30m

Yield About 2 dozen cookies

Number Of Ingredients 4

4 whites of extra large eggs
1 1/2 cups unblanched almonds
1 1/2 cups granulated sugar
10 almonds, blanched and sliced in vertical quarters

Steps:

  • Preheat oven to 325 degrees.
  • Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor. Mixture should be fairly thick and fine and should drop off spoon in a mass.
  • Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them. Top each with slice of blanched almond.
  • Bake for about 20 minutes, or until cookies turn pale brown. Remove from pan when cool.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 13 milligrams, Sugar 13 grams, TransFat 0 grams

CHOCOLATE ALMOND MARBLE CHEESECAKE



Chocolate Almond Marble Cheesecake image

Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect.

Provided by Steve DeGroof

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h10m

Yield 16

Number Of Ingredients 10

3 cups chocolate cookie crumbs
½ cup finely chopped almonds
¼ cup white sugar
½ cup butter, melted
3 (1 ounce) squares bittersweet chocolate
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 (16 ounce) container sour cream, room temperature

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
  • Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.

Nutrition Facts : Calories 421.4 calories, Carbohydrate 36.4 g, Cholesterol 94.1 mg, Fat 28.7 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 15.9 g, Sodium 274 mg, Sugar 24.5 g

CHEWY ALMOND MACAROONS



Chewy Almond Macaroons image

Categories     Food Processor     Dessert     Bake     Almond     Gourmet

Yield Makes about 40 macaroons

Number Of Ingredients 5

1/4 pound (3/4 cup) blanched whole almonds plus 1/3 cup sliced
1/2 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon salt
2 large egg whites

Steps:

  • In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container.

Tips:

  • For a classic almond macaroon cheesecake, use a combination of almond flour and almond extract in the crust and filling.
  • To make a gluten-free almond macaroon cheesecake, use a gluten-free graham cracker crust or a crust made with almond flour.
  • For a richer cheesecake, use a combination of cream cheese and mascarpone cheese in the filling.
  • For a more decadent cheesecake, top it with a layer of chocolate ganache or caramel sauce.
  • To make a mini almond macaroon cheesecake, use a muffin tin or mini cheesecake pans.
  • For a fun and festive cheesecake, decorate it with almond macaroons, whipped cream, or fresh berries.

Conclusion:

With its creamy filling, crunchy crust, and nutty flavor, almond macaroon cheesecake is a delicious and versatile dessert that can be enjoyed by people of all ages. Whether you're looking for a classic recipe or something more unique, there's an almond macaroon cheesecake recipe out there for you. So next time you're in the mood for a sweet treat, give almond macaroon cheesecake a try - you won't be disappointed!

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