Almond Praline Cheesecake

Tasteful Traditions

Who: Donna Hope’s Family and Home Community Education, Grantsburg, IL
Cost: $18, including shipping
Details: soft-backed, comb-bound
Pages of recipes: 250
Send checks to: Donna H. Mathis,
170 State Hwy 145 South, Grantsburg, IL, 62943,
or call 618-949-3370


Almond Praline Cheesecake

Course Dessert


  • 3/4 C. graham cracker crumbs
  • 1/2 C. slivered almonds toasted
  • 1/4 C. Firmly packed brown sugar
  • 1/4 C. butter melted
  • 3 (8-oz.) packages Cream cheese softened
  • 1 (14-oz.) can sweetened condensed milk
  • 3 large eggs
  • 1 tsp. almond extract
  • 2/3 C. dark brown sugar
  • 2/3 C. whipping cream
  • 1 C. slivered almonds toasted


  • Preheat oven to 300 degrees. Combine graham cracker crumbs, 1/2 C. almonds, 1/4 C. sugar and butter together and press into the bottom of a 9x13-inch baking pan. In a large mixer bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and extract; mix well. Pour into prepared pan. Bake 55-60 minutes, or until center is set. Cool. Top with Almond Praline Topping. Chill. Store leftovers in refrigerator.
  • Topping: In a small saucepan, combine firmly packed brown sugar and whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat. Stir in chopped, toasted almonds. Spoon evenly over cake.