Yield: 1 Servings
|¾ cup||Graham cracker crumbs|
|½ cup||Slivered almonds; toasted &|
|¼ cup||Brown sugar; firmly packed|
|¼ cup||Unsalted butter; melted ---cake-----|
|24 ounces||Cream cheese; softened|
|14 ounces||Condensed milk|
|1 teaspoon||Almond extract ---topping-----|
|⅓ cup||Dark brown sugar; firmly pac|
|⅓ cup||Whipping cream|
|½ cup||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.