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Honey Almond Cheesecake

submitted by Chavi

Ingredients

You will need 9″ springform pan.

Crust:
1 3/4 cup finely crushed graham crackers
1/4 cup finely chopped almonds (I like toasted, but not required)
1/2 teaspoon ground cinnamon
1/2 cup butter, melted

Cake:
3 eggs
3 8oz packages of cream cheese
1 lg can 14oz swetened evaporated milk. NOT condensed.
1 tablespoon honey
1/2 teaspoon almond extract

Topping:
3/4 cup whipping cream
2 tablespoons honey
3/4 cup to 1 cup slivered toasted almonds

Procedures

Heat oven to 375

First part crust:

Simply combine nuts, crumbs butter in bowl till blended. press against the bottom of the spring form pan set aside.

Second part Cake:

In large mixing bowl break up cream cheese into chunks. Slowly add evaporated milk, beating on low until “fluffy". Add extract and eggs and continue to beat until fluffy. Finally add honey, blend. Pour into pan. Bake at 375 for 50-60 minutes.

Last part topping:

After removing finished cheesecake allow to cool either in the pan or on a wire rack. I so recomend in the pan.

In small sauce pan combine slivered almond and honey on low to med low heat. You just want to candy coat the almond. Slowly stir in cream this should come to a light syrupy consistancy. Spoon over, or drizzle onto your cheesecake, cover with plastic wrap and chill 4 hours to overnight. Enjoy!

Comments

You can have a just as lovely cheescake without doing either the topping or the same crust. I have several time gotten the pre-made and just scattered some almonds on the bottom for this dessert.