Sweet Cheesecake Recipes

Almond Roca Cheesecake

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Ingredients

Cheesecake

  • 3/4 cup Graham cracker crumbs
  • 1/2 cup chopped or ground Almond Roca Buttercrunch Candy
  • 1/4 cup butter, melted
  • 24 ounces cream cheese, softened
  • 1 (14 ounce) can Eagle brand sweetened condensed milk
  • 3 eggs
  • 1 teaspoon almond or vanilla extract

Almond Roca Topping*

  • 1/3 cup firmly packed brown sugar
  • 1/3 cup whipping cream
  • 1/2 cup chopped or ground Almond Roca Buttercrunch

Instructions

  1. Heat oven to 300 degrees F.

Cheesecake

  1. Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13 inch baking pan.
  2. In a large bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth; add eggs and extract; mix well.
  3. Pour into prepared pan; bake for 55 to 60 minutes or until center is set.
  4. Cool; top with Almond Roca Topping; chill; refrigerate leftovers.

Almond Roca Topping

  1. 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.

Notes

* If using a 13 x 9 inch pan, double all topping ingredients; simmer for 10 to 12 minutes or until thickened.



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