Almond Praline Cheesecake
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Saved in 19 recipe boxes and 15 cookbooks
Saved in 19 recipe boxes and 15 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| Crust | |||
| 3/4 | cup | graham cracker crumbs | * |
| 1/2 | cup | almonds | slivered and toasted* |
| 1/4 | cup |
brown sugar |
firmly packed* |
| 1/4 | cup |
butter |
unsalted |
| Cake | |||
| 24 | ounces | cream cheese | softened |
| 14 | ounces |
milk, sweetened condensed |
|
| 3 | large |
eggs |
|
| 1 | teaspoon | almond extract | * |
| Topping | |||
| 1/3 | cup |
brown sugar |
firmly packed* |
| 1/3 | cup | heavy whipping cream | |
| 1/2 | cup | almonds | slivered; chopped* |
Directions
Preheat oven to 425 degrees F. 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 degrees F for 10 minutes, then at 300 degrees F 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 from heat; stir in almonds.
First published: 1996-01-27 last updated: 2012-03-30
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