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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 14 |
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I'd probably have to have three cans of Almond Roca on hand to make sure I could get a cup chopped for this cheesecake - cuz I'm sure they'd somehow end up in my mouth most of the time. Ingredients:
3/4 cup graham cracker crumbs |
1/2 cup chopped almond roca buttercrunch toffee |
1/4 cup butter, melted |
24 ounces cream cheese, softened |
1 (14 ounce) can eagle brand sweetened condensed milk |
3 eggs |
1 teaspoon almond extract |
1/3 cup firmly packed brown sugar |
1/3 cup whipping cream |
1/2 cup chopped almond roca buttercrunch toffee |
Directions:
1. Preheat oven to 300 degrees F.
2. Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13 x 9 inch baking pan.
3. 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.
4. 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.
5. Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
6. * If using a 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.
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