Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 3/4 cup graham cracker crumbs
• 1/2 cup slivered almonds, toasted and finely chopped
• 1/4 cup sugar
• 1/4 cup margarine, melted
• 3 pkg. (8 oz.) cream cheese, softened
• 1 can(14 oz.) Eagle Brand sweetened condensed milk
• 3 eggs
• 1 tsp. almond extract
• Almond Praline Topping:
• 1/3 cup firmly packed dark brown sugar
• 1/3 cup whipping cream
• 1/2 cup chopped toasted almonds.

Directions

1. Preheat oven to 300 degrees.
2. Combine crumbs, almonds, sugar and margarine; press firmly into bottom of 9 inch springform pan, 13 x9 inch baking pan, or a 10 inch or 12 inch tart pan. (double crust for tart pan).
3. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and extract; mix well. Pour into prepared pan and bake 55 to 60 minutes or until set; cool.

4. Almond Praline Topping:

5. In a small pan, combine brown sugar, and whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes; remove from heat; stir in chopped almonds. Spoon evenly over cake. (for 13 × 9 inch pan and tart pan, double all topping ingredients. Simmer 10 to 12 minutes.)

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