La Roca Cheesecake
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Why I Love This Recipe
Ingredients You'll Need
3/4 cup graham cracker crumbs
1/2 cup chopped or ground Almond Roca Buttercrunch Candy
1/4 cup margarine butter, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz.) Eagle brand sweetened condensed milk
3 eggs
1 teaspoon almond or vanilla extract
La Roca Topping:
1/3 cup firmly packed brown sugar
1/3 cup whipping cream
1/2 cup chopped or ground Almond Roca Buttercrunch
Directions
Preheat oven to 300 degrees; combine crumbs, Almond Roca, sugar and margarine; press firmly on bottom of a 9 inch spring-form pan or 13 inch baking pan. In large bowl, beat cheese until fluffy; gradually beat in
condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55-60 minutes or until center is set. Cool; top with La Roca Topping; chill; refrigerate leftovers.
La Roca Topping:
In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake. (For 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.)
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