Return to Franklin Kitchen

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.

Ingredients:

cup graham cracker crumbs

cup brown sugar - packed

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

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.