Almond Praline Cheesecake
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted and finely chopped
1/4 cup firmly packed brown sugar
1/4 cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon almond extract
Almond Praline Topping
Preheat oven to 300°.
Combine crumbs, nuts, sugar and margarine; press firmly on bottom of 9-inch springform pan or 13×9-inch baking pan.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add eggs and extract; mix well. Pour into prepared pan.
Bake 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill. Refrigerate leftovers.
Almond Praline Topping: In small saucepan, combine 1/3 cup firmly packed dark brown sugar and 1/3 cup whipping cream.
Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in 1/2 cup chopped, toasted slivered almonds. Spoon evenly over cake. (For 13×9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened).