Crust:
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted & chop fine
1/4 cup brown sugar, firmly packed (I used Splenda)
1/4 cup unsalted butter, melted (room temp)
Filling:
24 ounces cream cheese, softened (I used low fat)
14 oz can condensed milk
3 eggs
1 tsp. almond extract
Preheat oven to 325. Spray 9-inch springform pan.
Combine graham crumbs, nuts, sugar, and butter, press firmly on bottom of pan.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed
milk until smooth. Add eggs and extract. Pour into pan.
Bake 325 for one hour. Turn off oven and leave inside for 1 hour. Do not open oven door!!
Top with toasted almonds and chill overnight.
Notes: I would add the toasted almonds as soon as the cheesecake is done cooking to help it stick. We served it plain and it was delic. I could see serving with a hot berry sauce. Presentation is beautiful. I also saw a similar recipe where they lined a cookie sheet with foil and cut the cheesecake into squares. They poured caramel desert topping on top sprinkled with nuts. I could also see shaved chocolate. I would definitely make this again.
Future note: I made this again and this time only used 16oz cream cheese and a can of pumpkin and no almond extract. I also wound up doubling the crust ingredients (only a pinch of Splenda). It came out divine and looked so professional. Someone said they thought it was from The Cheesecake Factory. This is a winner and so easy to make.
