Almond Praline Cheesecake
Submitted by ruru41
Rich cheesecake with toasted almond-graham crust and brown sugar praline topping. Two-stage baking creates creamy filling crowned with caramelized almond sauce.
YIELD
16 servingsPREP
10 minCOOK
70 minREADY
80 minToasted almonds fold into the graham cracker crust, adding nutty depth from the very first bite.
Sweetened condensed milk enriches the cream cheese filling with caramel notes and velvety texture.
After baking, a brown sugar-cream praline sauce studded with more almonds gets simmered and spread over the top, creating a candy-like crown.
Pro Tips
- Toast almonds until fragrant and golden before chopping for maximum flavor
- Start baking at high temperature, then drop to low for crack-free, creamy results
- Simmer the praline topping for the full 5 minutes so it thickens properly
- Chill cheesecake completely before serving so the praline topping sets firm
Ingredients
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℉ (150℃) 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.
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