Almond Roca CheesecakeIngredients 3/4 cup graham cracker crumbs 1/2 cup chopped or ground Almond Roca Buttercrunch Candy 1/4 cup butter or margarine, melted 24 ounces cream cheese, softened 1 (14 ounce) can Eagle brand sweetened condensed milk 3 eggs 1 teaspoon almond or vanilla extract Method Preheat oven to 300 degrees F. 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. Almond Roca Topping* 1/3 cup firmly packed brown sugar 1/3 cup whipping cream 1/2 cup chopped or ground Almond Roca Buttercrunch 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. * If using a 13 x 9−inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened. Rating: 4.67 |
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