La Roca Cheesecake

Brown and Haley

You will need:

• 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

Directions:

• Preheat oven to 300 degrees;
• Combine crumbs, Almond Roca, sugar and margarine;
• Press frimly on bottom of a 9 inch spring-form pan or 13 inch baking pan.
• In large bowl, beat cheese until fluffy; gradually beat in 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 La Roca Topping; chill; refrigerate leftovers.

La Roca Topping

You will need:

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

Directions:

• In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves;
• 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.)