3/4 cup graham cracker crumbs 1/2 cup chopped or ground Almond Roca Buttercrunch Candy 1/4 cup butter or margarine, melted 24 ounces cream cheese, softened 1 (14 ounce) can Eagle brand sweetened condensed milk 3 eggs 1 teaspoon almond or vanilla extract
Preheat oven to 300 degrees 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 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.
* If using a 13 x 9−inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.
Preheat oven to 300 degrees 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 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.
* If using a 13 x 9−inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.
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