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 butter or margarine, melted
3 (8-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon almond extract
Almond Praline Topping (recipe follows)
1. Preheat oven to 300?F. Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of 9-inch springform pan.
2. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and almond 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.
Almond Praline Topping
1/3 cup dark brown sugar
1/3 cup whipping cream
1/2 cup slivered almonds, toasted
1. In small saucepan, combine brown sugar and whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds. Spoon evenly over cheesecake.
Makes one (9-inch) cheesecake.