Imagine serving a dessert so heavenly, it leaves your guests in awe—this Almond Praline Cheesecake is the showstopper you’ve been dreaming of! Have you ever wanted to make a cheesecake that truly leaves a mark, one that has your friends and family talking for days? This Almond Praline Cheesecake is the ultimate blend of creamy, crunchy, and sweet flavors, wrapped up in one perfect bite. From the buttery graham cracker crust to the rich, velvety cream cheese filling topped with an irresistible almond praline, this dessert will win over even the toughest dessert critics.
Ingredients:
For the Crust:
- 3/4 cup graham cracker crumbs
- 1/2 cup slivered almonds, toasted
- 1/4 cup firmly packed brown sugar
- 1/4 cup melted butter
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 3 large eggs
- 1 teaspoon almond extract
For the Almond Praline Topping:
- 2/3 cup dark brown sugar
- 2/3 cup whipping cream
- 1 cup slivered almonds, toasted
Directions:
- Make the Crust:
Preheat your oven to 300°F (150°C). In a medium bowl, combine graham cracker crumbs, toasted almonds, brown sugar, and melted butter. Mix until everything is evenly coated and the texture resembles wet sand. Press this mixture firmly into the bottom of a 9×13-inch baking pan to form the crust. Set aside. - Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese on low speed until it becomes fluffy. Gradually add the sweetened condensed milk, continuing to beat until the mixture is smooth and creamy. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the almond extract. - Bake:
Pour the filling over the prepared crust. Bake for 55 to 60 minutes, or until the center is set and doesn’t jiggle too much when the pan is gently shaken. Once done, let the cheesecake cool completely. - Make the Almond Praline Topping:
In a small saucepan, combine dark brown sugar and whipping cream. Cook over medium heat, stirring constantly, until the sugar dissolves. Let the mixture simmer for about 5 minutes or until thickened. Remove from heat and stir in the toasted almonds. - Assemble:
Spoon the almond praline topping evenly over the cooled cheesecake. Chill in the refrigerator until set. Store any leftovers in the refrigerator.
FAQ:
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made a day in advance and kept in the refrigerator. In fact, it tastes even better the next day as the flavors meld together!
Q: Can I use a different type of nut?
A: Yes, feel free to experiment! Pecans or walnuts would also pair beautifully with the praline topping.
Q: How do I know when the cheesecake is done?
A: The center should be slightly jiggly but not liquid. The cheesecake will continue to set as it cools.
Q: Can I freeze leftovers?
A: Yes, wrap slices tightly in plastic wrap and store in an airtight container in the freezer for up to a month. Thaw overnight in the refrigerator before serving.
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Almond Praline Cheesecake: A Showstopper Dessert to Impress
Ingredients
For the Crust:
- 3/4 cup graham cracker crumbs
- 1/2 cup slivered almonds toasted
- 1/4 cup firmly packed brown sugar
- 1/4 cup melted butter
For the Filling:
- 3 8-ounce packages cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 3 large eggs
- 1 teaspoon almond extract
For the Almond Praline Topping:
- 2/3 cup dark brown sugar
- 2/3 cup whipping cream
- 1 cup slivered almonds toasted
Instructions
Make the Crust:
- Preheat your oven to 300°F (150°C). In a medium bowl, combine graham cracker crumbs, toasted almonds, brown sugar, and melted butter. Mix until everything is evenly coated and the texture resembles wet sand. Press this mixture firmly into the bottom of a 9x13-inch baking pan to form the crust. Set aside.
Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese on low speed until it becomes fluffy. Gradually add the sweetened condensed milk, continuing to beat until the mixture is smooth and creamy. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the almond extract.
Bake:
- Pour the filling over the prepared crust. Bake for 55 to 60 minutes, or until the center is set and doesn’t jiggle too much when the pan is gently shaken. Once done, let the cheesecake cool completely.
Make the Almond Praline Topping:
- In a small saucepan, combine dark brown sugar and whipping cream. Cook over medium heat, stirring constantly, until the sugar dissolves. Let the mixture simmer for about 5 minutes or until thickened. Remove from heat and stir in the toasted almonds.
Assemble:
- Spoon the almond praline topping evenly over the cooled cheesecake. Chill in the refrigerator until set. Store any leftovers in the refrigerator.
Notes
Share it with your friends and family on Pinterest and Facebook to spread the cheesecake love!