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Almond Praline Cheesecake

3/4 c. graham cracker crumbs
1/2 c. slivered almonds, toasted and finely chopped
1/4 c. firmly packed brown sugar
1/4 c. butter or margarine, melted
3 (8-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1 t. almond extract
Almond Praline Topping (recipe follows)

Preheat oven to 300F. Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of 9-inch springform pan.

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 c. dark brown sugar
1/3 c. whipping cream
1/2 c. slivered almonds, toasted

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.

All materials are courtesy of Eagle Brand Sweetened Condensed Milk and None Such Mincemeat. For more recipes, visit www.eagle and

Published in the November 23, 2005 issue of Farm World.