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La Rocca Cheesecake




Source of Recipe


Internet


List of Ingredients




3/4 cup Graham cracker crumbs
1/2 cup chopped or ground Almond Roca Buttercrunch Candy
1/4 cup margarine or butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 eggs
1 tsp. almond or vanilla extract

Preheat oven to 300 degrees; combine crumbs, Almond Roca, sugar and margarine; press firmly on bottom of a 9 inch spring-form pan or 13 inch baking pan. In large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55-60 minutes or until center is set. Cool; top with La Roca Topping; chill, refrigerate leftovers.

LA 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. (For 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.)

*The recipe was a little confusing in that it mentions the sugar in the La Roca topping but not for the shell. Divided the brown sugar into two -- half for the shell and the other half for the topping and was happy with the result.


Recipe