Ingredients for Apple Cinnamon Cheesecake With Almond Praline Topping
- 1 1/2 cups graham cracker crumbs
- 1 cup slivered almonds, toasted and chopped
- 1/2 cup brown sugar
- 1/3 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
- 1 teaspoon almond extract
- 1/2 cup dark brown sugar
- 1/4 cup whipping cream
- 1/2 cup slivered almonds
- 1/4 cup sugar
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How to Make Apple Cinnamon Cheesecake With Almond Praline Topping
- Preheat oven to 300°F (150°C).
- Combine graham cracker crumbs, almonds, sugar, and butter (see ingredient list for quantities). Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until fluffy.
- Gradually beat in Eagle Brand sweetened condensed milk until smooth.
- Add eggs, one at a time, and almond extract, mixing well after each addition.
- Pour batter into the prepared crust.
- Bake for 55-60 minutes, or until the center is just set. (For a 13x9 inch pan, baking time may need to be adjusted; check for doneness with a toothpick).
- Let the cheesecake cool completely on a wire rack.
- While the cheesecake cools, prepare the almond praline topping:
- In a small saucepan, combine brown sugar and whipping cream (see ingredient list for quantities).
- Cook and stir over medium heat until the sugar dissolves and the mixture thickens (5 minutes for a 9-inch pan, 10-12 minutes for a 13x9 inch pan).
- Remove from heat and stir in chopped toasted slivered almonds.
- Evenly spoon the praline topping over the cooled cheesecake.
- Chill for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
155 g
Sugar
1190g
Fat
1145g
Carbs
121g
