| From the kitchen of Shelby Kraus, Luzerne, Iowa |
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Prep Time: Approx. 15 minutes |
| Ingredients |
3/4 c. graham cracker crumbs
1/2 c. slivered almonds, toasted and finely chopped
1/4 c. firmly packed brown sugar
1/4 c. butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1 t. almond extract
Almond Praline Topping (see ingredients below)
Almond Praline Topping:
1/3 c. dark brown sugar
1/3 c. whipping cream
1/2 c. slivered almonds, toasted
In small saucepan, combine brown sugar and whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds. Spoon evenly over cheesecake. |
| Directions |
Preheat oven to 300 degrees F. Combine graham cracker cumbs, almonds, sugar and butter; press firmly on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and almond extract; mix well. Pour into prepared pan. Bake 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill. Store leftovers in refrigerator.
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| Comments |
Total cook time: 60 minutes
Makes one (9-inch) cheesecake |