La Roca Cheesecake

Ingredients:

Cheesecake:
  • 3/4 cup Graham cracker crumbs
  • 1/2 cup chopped or ground Almond Roca Buttercrunch Candy
  • 1/4 cup margarine butter, melted
  • 3 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand sweetened condensed milk
  • 3 eggs
  • 1 tsp. almond or vanilla extract
La Roca Topping:
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup whipping cream
  • 1/2 cup chopped or ground Almond Roca Buttercrunch

Directions:

Cheesecake:
  1. Preheat oven to 300 degrees.
  2. Combine crumbs, Almond Roca and margarine;
  3. Press frimly on bottom of a 9 inch spring-form pan or 13 inch baking pan.
  4. In large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth;
  5. Add eggs and extract; mix well.
  6. Pour into prepared pan; bake 55-60 minutes or until center is set.
  7. Cool; top with La Roca Topping; chill; refrigerate leftovers.
La Roca Topping:
  1. In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves.
  2. Simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake. (For 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.)
Author: Brown and Haley

Servings:

Makes one full-size cheesecake.