Preheat oven to 300°F. 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 brand.com and www.eaglenonesuch.com
Published in the November 23, 2005 issue of Farm World.