Almond Cheesecake Recipe


Preparation Time1 Hr 10 MinDifficulty LevelEasy
Main IngredientInterest Group


 Graham cracker crumbs3⁄4 Cup (12 tbs)
 Slivered almonds1⁄2 Cup (8 tbs), toasted and finely chopped
 Sugar1⁄4 Cup (4 tbs)
 Margarine/Butter1⁄4 Cup (4 tbs), melted
 Cream cheese24 Ounce, softened (3 Packages, 8 Ounce Each)
 Canned milk14 Ounce (1 Can, Not Evaporated)
 Almond extract1 Teaspoon
 Almond praline topping1⁄2 Cup (8 tbs)

Nutrition Facts

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


Preheat oven to 300°.
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.
Chill thoroughly.
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.
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.)