|Graham cracker crumbs||3⁄4 Cup (12 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted and finely chopped|
|Sugar||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Cream cheese||24 Ounce, softened (3 Packages, 8 Ounce Each)|
|Canned milk||14 Ounce (1 Can, Not Evaporated)|
|Almond extract||1 Teaspoon|
|Almond praline topping||1⁄2 Cup (8 tbs)|
Preheat oven to 300°.
Combine crumbs, almonds, sugar and margarine; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add eggs and extract; mix well.
Pour into prepared pan.
Bake 55 to 60 minutes or until set.
Top with Almond Praline Topping.
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.
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.)