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LA ROCA CHEESECAKE




Source of Recipe


josielyn


List of Ingredients




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


Recipe



Preheat oven to 300 degrees;

Combine crumbs, Almond Roca, sugar and margarine;

Press frimly 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

Directions:

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.)