Yield
1 (9-inch) cheesecake

How to Make It

Step 1

HEAT oven to 300°F. Combine graham cracker crumbs, almonds, brown sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan.

Step 2

BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth (do not overbeat). Add eggs and almond extract; mix well. Pour over crust.

Step 3

BAKE 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill.

Step 4

ALMOND PRALINE TOPPING

Step 5

COMBINE brown sugar and cream in small saucepan. 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 cheesecake. (For 13 x 9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened).

Step 6

1/2 cup chopped, toasted* slivered almonds

Step 7

TIP:  *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

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