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Almond Cheesecake Recipe
|Graham cracker crumbs||3⁄4 Cup (12 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted and finely chopped|
|Sugar||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Cream cheese||24 Ounce, softened (3 Packages, 8 Ounce Each)|
|Canned milk||14 Ounce (1 Can, Not Evaporated)|
|Almond extract||1 Teaspoon|
|Almond praline topping||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4336 Calories from Fat 3127
% Daily Value*
Total Fat 356 g547.4%
Saturated Fat 156 g780%
Trans Fat 0 g
Cholesterol 1422.5 mg
Sodium 3186.6 mg132.8%
Total Carbohydrates 201 g67%
Dietary Fiber 12.4 g49.8%
Sugars 170.6 g
Protein 96 g192.5%
Vitamin A 233.6% Vitamin C 0.09%
Calcium 145.7% Iron 41.5%
*Based on a 2000 Calorie diet
Combine crumbs, almonds, sugar and margarine; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add eggs and extract; mix well.
Pour into prepared pan.
Bake 55 to 60 minutes or until set.
Top with Almond Praline Topping.
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.
Remove from heat; stir in 1/2 cup chopped toasted slivered almonds.
Spoon evenly over cake.
(For 13x9-inch pan, double all topping ingredients; simmer 10 to 12 minutes.)