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Almond Cheesecake

sweet.chef's picture
Ingredients
  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)
  Eggs 3
  Almond extract 1 Teaspoon
  Almond praline topping 1⁄2 Cup (8 tbs)
Directions

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.
Cool.
Top with Almond Praline Topping.
Chill thoroughly.
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.
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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut
Interest: 
Quick
Preparation Time: 
70 Minutes

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