Crust:
3/4 Cup graham cracker crumbs
1/2 Cup slivered almonds, toasted & chop fine
1/4 Cup brown sugar, firmly packed
1/4 Cup unsalted butter, melted
Filling:
24 oz. cream cheese, softened
14 oz. can sweetened condensed milk
3 eggs
1 tsp. almond extract
Topping:
1/3 Cup dark brown sugar, firmly packed
1/3 Cup whipping cream
1/2 Cup slivered almonds, chopped & toasted
Recipe Directions
Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 9-inch springform pan.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan.
Bake at 425 for 10 minutes, then at 300 for one hour. Top with Almond Praline Topping and chill.
Make Almond Praline Topping: In a small saucepan, combine sugar and cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds.
