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La Roca Cheesecake

Author: Brown & Haley

Ingredients:

3/4 cup Graham cracker crumbs
1/2 cup chopped or ground Almond Roca Buttercrunch Candy
1/4 cup margarine butter, melted
3 packages (8 ounces) cream cheese, softened
1 can (14 ounces) Eagle Brand sweetened condensed milk
3 eggs
1 teaspoon almond or vanilla extract

Directions:

  1. Preheat oven to 300°.
  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, then gradually beat in condensed milk until smooth.
  5. Add eggs and extract, mix well.
  6. Pour into prepared pan and bake 55-60 minutes or until center is set.
  7. Let cool, then top with La Roca topping.
  8. Serve chilled, refrigerate leftovers.


La Roca Topping

Ingredients:

1/3 cup firmly packed brown sugar
1/3 cup whipping cream
1/2 cup chopped or ground Almond Roca Buttercrunch

Directions:

  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.)