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    Almond Roca Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




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

    Preheat oven to 300°F.

    Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13-inch baking pan.

    In a 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 to 60 minutes or until center is set.

    Cool; top with Almond Roca Topping; chill; refrigerate leftovers.

    Almond Roca Topping*
    1/3 C. firmly packed brown sugar
    1/3 C. whipping cream
    1/2 C. 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.

    * If using a 13 x 9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.

    Recipe
 

 

 

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