Almond Roca Cheesecake
CATEGORIES
INGREDIENTS
  • 3/4 cup graham cracker crumbs
  • 1/2 cup chopped Almond Roca Buttercrunch
  • 1/4 cup butter or margarine, melted
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 3 eggs
  • 1 teaspoon almond or vanilla extract
  • Topping:
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup whipping cream
  • 1/2 cup chopped Almond Roca Buttercrunch
DIRECTIONS
  1. Preheat oven to 300ºF. Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13-inch baking pan. In a 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 to 60 minutes or until center is set. Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
  2. Almond 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.
  3. Note: If using a 13 x 9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.