Skill required: Love cheesecake? That's all you need
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted and finely chopped
1/4 cup firmly packed light brown sugar
1/4 cup butter - melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can CONDENSED milk (NOT evaporated milk)
3 eggs
1 teaspoon almond extract
1. Line a 9-inch spring-form pan with parchment paper or heavily coat with buttery spray (PAM). Parchment paper is best for cheesecake.
2. Pre-Heat oven to 300 degrees F.
3. Combine graham cracker crumbs, almonds, sugar, and butter.
4. Press firmly on bottom of spring-form pan.
5. In large bowl, beat cream cheese until fluffy.
6. Gradually beat in condensed milk until smooth.
7. Add eggs and almond extract and mix well.
8. Pour into prepared pan.
9. Bake 55-60 minutes or until center is set.
10.Cool.
11.Store leftovers covered in the refrigerator.
Optional: Put almonds in blender with a little brown sugar and butter to taste. Press the CHOP or DICE button to chop and mix. Spread this on a cookie sheet and put under the broiler for about 2-3 minutes until toasted. Cool and then sprinkle a little on top of cheesecake. DELISH.
Yields: one 9-inch cheesecake
This recipe comes from one of my Louisiana mamas. We always made TWO at the same time because...
"Sharing" is highly overrated. We ate one by ourselves so that we could enjoy a slice of the other with the rest of the household.
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