Apple Cinnamon Cheesecake With Almond Praline Topping

• 34 cup graham cracker crumbs
• 12 cup slivered almonds, toasted and finely chopped
• 14 cup firmly packed brown sugar
• 14 cup butter or 14 cup margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) caneagle brand sweetened condensed milk (NOT evaporated milk)
• 3 eggs
• 1 teaspoon almond extract
• firmly packed dark brown sugar
• 13 cup whipping cream
• 12 cup almonds, chopped, toasted, slivered

1. Instructions:
2. Preheat oven to 300F
3. Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of 9-inch springform pan.
4. In large bowl, beat cream cheese until fluffy.
5. Gradually beat in EAGLE BRAND until smooth (DO NOT OVERBEAT).
6. Add eggs,one at a time and almond extract; mix well.
7. Pour into prepared pan.
8. Bake 55 to 60 minutes or until center is set.
9. Cool.
10. **Top with Almond Praline Topping.
11. **Notes: Almond Praline Topping:.
12. In small saucepan, combine 1/3 cup firmly packed dark brown sugar and 1/3 cup whipping cream.
13. Cook and stir until sugar dissolves.
14. Simmer 5 minutes or until thickened.
15. Remove from heat; stir in 1/2 cup chopped,toasted slivered almonds.
16. Spoon evenly over cheesecake.
17. (For 13x9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.
18. Chill.
19. Store leftovers covered in refrigerator.

graham cracker crumbs, slivered almonds, brown sugar, butter, cream cheese, condensed milk, eggs, almond, brown sugar, whipping cream, almonds

Taken from www.food.com/recipe/apple-cinnamon-cheesecake-with-almond-praline-topping-382808 (may not work)