Almond Praline Cheesecake
.
Yield
16 servingsPrep
10 minCook
70 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| ¾ | cup |
graham cracker crumbs
|
*
|
| ½ | cup |
almonds
slivered and toasted |
*
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
butter
unsalted |
|
| Cake | |||
| 24 | ounces |
cream cheese
softened |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
almond extract
|
*
|
| Topping | |||
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| ⅓ | cup |
heavy whipping cream
|
|
| ½ | cup |
almonds
slivered; chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 177 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
almonds
slivered and toasted |
*
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
butter
unsalted |
|
| Cake | |||
| 693.6 | ml/g |
cream cheese
softened |
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
almond extract
|
*
|
| Topping | |||
| 79 | ml |
brown sugar
firmly packed |
*
|
| 79 | ml |
heavy whipping cream
|
|
| 118 | ml |
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℉ (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.
