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Almond Roca Cheesecake



  • 3/4 cup Graham cracker crumbs
  • 1/2 cup chopped or ground Almond Roca Buttercrunch Candy
  • 1/4 cup butter or margarine, 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


  1. Heat oven to 300 degrees F.
  2. Cheesecake: Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13-inch baking pan.
  3. In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well.
  4. Pour into prepared pan; bake for 55 to 60 minutes or until center is set.
  5. Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
  6. Almond Roca Topping: 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.

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

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