ALMOND PRALINE CHEESECAKE
CRUST: 3/4 c. graham cracker crumbs 1/4 c. melted butter 1/4 c. ground almonds 3 tbsp. sugar Mix together and press in bottom of 8 or 9 inch spring form pan. Praline Topping: Melt 1/2 cup sugar in heavy skillet over medium heat. When sugar is amber, add 1/3 cup whole blanched almonds, coating well. Carefully pour onto lightly greased cookie sheet and cool. Break in pieces, put in tea towel and crush with rolling pin. CHEESECAKE: 2 (8 oz.) pkg. cream cheese, beat until fluffy 2/3 c. sugar, add gradually to above 3 eggs, room temperature, add one at a time beating until smooth 1/2 c. ground blanched almonds 1/2 tsp. almond extract 1/8 tsp. salt Pour in crust and bake at 350 for 45 minutes. 1 c. sour cream 3 tbsp. sugar 1 tsp. vanilla Spread on cake and bake 10 minutes more. Cool on rack, then refrigerate. Sprinkle with pralines before serving. This recipe can be made ahead. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
