Almond Praline Cheesecake

  • Servings: (9-inch) cheesecake
  • Serving Size: 1
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes

Ingredients

  • 3/4 cup graham cracker crumbs
  • 1/2 cup slivered almonds, toasted* and finely chopped
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup butter, melted
  • 3 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 large eggs
  • 1 teaspoon almond extract
  • ALMOND PRALINE TOPPING
  • 1/3 cup firmly packed dark brown sugar
  • 1/3 cup heavy cream
  • 1/2 cup chopped, toasted* slivered almonds

Instructions

  • 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.
  • 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.
  • BAKE 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill.
  • ALMOND PRALINE TOPPING
  • 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).
  • *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
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