Almond Praline Cheesecake



INGREDIENTS:

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

DIRECTIONS:

1. 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.
  
2. 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.



Almond Praline Cheesecake