Almond Praline Cheesecake
3/4 cup
graham cracker crumbs
1/2 cup slivered almonds, toasted and finely chopped
1/4 cup firmly packed brown sugar
1/4 cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1 teaspoon almond extract
Almond Praline Topping
Preheat oven to 300°.
Combine crumbs, nuts, sugar and margarine; press firmly on bottom of 9-inch
springform pan or 13x9-inch baking pan.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle
Brand® until smooth. Add eggs and extract; mix well. Pour into prepared pan.
Bake 55 to 60 minutes or until center is set. Cool. Top with Almond Praline
Topping. Chill. Refrigerate leftovers.
Almond Praline Topping: In small saucepan, combine 1/3 cup firmly packed
dark brown sugar and 1/3 cup whipping cream.
Cook and stir until sugar dissolves. Simmer 5 minutes or
until thickened. Remove from heat; stir in 1/2 cup chopped, toasted slivered
almonds. Spoon evenly over cake. (For 13x9-inch pan, double all topping
ingredients; simmer 10 to 12 minutes or until thickened).
