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-----crust-----
3/4 c Graham cracker crumbs
1/2 c Slivered almonds; toasted &
1/4 c Brown sugar; firmly packed
1/4 c Unsalted butter; melted
-----cake-----
24 oz Cream cheese; softened
14 oz Condensed milk
3 Eggs
1 ts Almond extract
-----topping-----
1/3 c Dark brown sugar; firmly pac
1/3 c Whipping cream
1/2 c Slivered almonds; chopped &
Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly
on bottom of 9-inch springform pan. In a large mixer bowl, beat cream
cheese until fluffy. Gradually beat in condensed milk until smooth. Add
eggs and extract. Pour into pan. Bake at 425 for 10 minutes, then at 300
for one hour. Top with Almond praline Topping and chill.
Almond praline 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.
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