Post by Activities Director on Mar 9, 2010 15:32:54 GMT -5
INGREDIENTS
CRUST
¾ cup Graham cracker crumbs
½ cup slivered almonds, toasted and chopped fine
¼ cup brown sugar, firmly packed
¼ cup unsalted butter, melted
CAKE
24 ounces cream cheese, softened
14 ounce can sweetened condensed milk, not evaporated
3 eggs
1 teaspoon almond extract
TOPPING
1/3 cup dark brown sugar, firmly packed
1/3 cup whipping cream
½ cup slivered almonds, toasted and chopped
Preheat oven to 425 degrees.
CRUST - Combine crumbs, nuts, sugar and butter; press firmly on bottom of 9-inch springform pan.
CAKE - In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Blend well. Pour into pan. Bake at 425 degrees for 10 minutes, then at 300 degrees for 1 hour. Cool slightly.
Top with Almond Praline topping and chill.
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.
CRUST
¾ cup Graham cracker crumbs
½ cup slivered almonds, toasted and chopped fine
¼ cup brown sugar, firmly packed
¼ cup unsalted butter, melted
CAKE
24 ounces cream cheese, softened
14 ounce can sweetened condensed milk, not evaporated
3 eggs
1 teaspoon almond extract
TOPPING
1/3 cup dark brown sugar, firmly packed
1/3 cup whipping cream
½ cup slivered almonds, toasted and chopped
Preheat oven to 425 degrees.
CRUST - Combine crumbs, nuts, sugar and butter; press firmly on bottom of 9-inch springform pan.
CAKE - In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Blend well. Pour into pan. Bake at 425 degrees for 10 minutes, then at 300 degrees for 1 hour. Cool slightly.
Top with Almond Praline topping and chill.
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.