Almond Praline Cheesecake
Yield: 8 servings CRUST: 3/4 cup graham cracker crumbs 1/2 cup slivered almonds, toasted and chopped fine 1/4 cup firmly packed brown sugar 1/4 cup butter or margarine, melted Grease a 9-inch springform pan with butter. In a medium bowl, combine cracker crumbs, almonds, brown sugar, and butter; mix thoroughly. Press firmly on the bottom of the prepared springform pan; set aside. CHEESECAKE: 3 8-ounce packages cream cheese, softened 1 14-ounce can sweetened condensed milk 3 eggs 1 teaspoon almond extract Preheat oven to 425�F. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and almond extract, beating until well blended. Pour into prepared springform pan. Bake for 10 minutes. Reduce oven temperature to 300�F. Continue baking for 1 hour. Top with Almond Praline Topping. Chill for at least 4 hours. ALMOND PRALINE TOPPING: 1/3 cup firmly packed brown sugar 1/3 cup heavy cream 1/2 cup slivered almonds, chopped and toasted In a small saucepan, combine sugar and cream; cook, stirring constantly, until sugar dissolves. Simmer for 5 minutes or until thickened. Remove from heat; stir in almonds. Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
