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Almond Praline Cheesecake
Submitted by: Tim Bleichroth
This is one of two cheesecakes that I make for special occasions. The almond flavoring and toasted almonds makes this a favorite every time. Hope you try it and find it to be as tasty as the name sounds.
¾ cup graham cracker crumbs
¼ cup brown sugar - packed
¼ cup unsalted butter or margarine melted
24 ounces cream cheese softened
14 ounces condensed milk
3 large eggs
1 teaspoon almond extract
1/3 cup brown sugar dark packed
1/3 cup whipping cream
½ cup almonds, slivered chopped and toasted
Preheat oven to 425 F. Combine crumbs, brown sugar, and butter. Press firmly on bottom of 9-inch springform pan. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and almond extract. Beat until well mixed. Pour into pan. Bake at 425 F. for 10 minutes, then at 300 F. for one hour. Cool on wire rack. Top with Almond Praline Topping and chill.
Almond Praline Topping:
In a small saucepan, combine dark brown sugar and cream. Cook and stir until sugar is dissolved. Simmer 5 minutes or until thickened. Remove from heat and stir in toasted almonds.
Here's one I recently baked.