- 3/4 cup graham cracker crumbs
- 1/2 cup slivered almonds, toasted and finely chopped
- 1/4 cup firmly packed brown sugar
- 1/4 cup margarine or butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 3 eggs
- 1 teaspoon almond extract
- Almond Praline Topping:
- 1/3 cup firmly packed dark brown sugar
- 1/3 cup whipping cream
- 1/2 cup toasted slivered almonds
- Preheat oven to 300 degrees F. Combine graham cracker crumbs, almonds, sugar and margarine; press firmly on bottom of 9-inch springform pan or 13×9-inch baking pan.
- In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth (do not overbeat). Add eggs and extract; mix well. Pour into prepared pan. Bake 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill. Store leftovers covered in refrigerator.
- In small saucepan, combine firmly packed dark brown sugar and whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in chopped toasted slivered almonds. Spoon evenly over cake. (For 13×9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened).