Almond
Praline
Cheesecake
-
serves
8
Crust:
3/4
cup
Graham
cracker
crumbs
1/2
cup
slivered
almonds,
toasted
and
chopped
1/4
cup
brown
sugar,
firmly
packed
1/4
cup
unsalted
butter,
melted
Cake:
24
oz
Cream
cheese,
softened
14
oz
condensed
milk
3
eggs
1
tsp
almond
extract
Topping:
1/3
cup
dark
brown
sugar,
firmly
packed
1/3
cup
whipping
cream
1/2
cup
slivered
almonds,
chopped
and
toasted
Preheat
oven
to
425.
Combine
crumbs,
nuts,
sugar,
and
butter;
press
firmly
on
bottom
of
9-inch
springform
pan.
In
a
large
mixer
bowl,
beat
cream
cheese
until
fluffy.
Gradually
beat
in
condensed
milk
until
smooth.
Add
eggs
and
extract.
Pour
into
pan.
Bake
at
425
for
10
minutes,
then
at
300
for
one
hour.
Top
with
Almond
Praline
Topping
and
chill.
Almond
Praline
Topping:
In
a
small
saucepan,
combine
sugar
and
cream.
Cook
and
stir
until
sugar
dissolves.
Simmer
5
minutes
or
until
thickened.
Remove
Submitted By (Miki)
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