Serves 12
Ingredients:
Crust:
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted & chopped fine
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted
Filling:
24 ounces cream cheese, softened
14 oz can condensed milk
3 eggs
1 tsp. almond extract
Almond Topping:
1/2 cup sliced almonds, toasted
Directions: Preheat oven to 425°. Combine graham crumbs, nuts, sugar, and butter, press firmly on bottom of 9-inch springform 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 at 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.
