Wednesday, December 30, 2009

What to do with the leftover Almond Roca

Like we ever have LEFTOVER Almond Roca lying around the house... so before it leaves the store shelves until next holiday season; stock up so you can make this yummy cheesecake. Because I'm on a diet (and failed miserably while making Christmas cookies) I will NOT be baking nor tasting this Almond Roca Cheesecake. So have an extra slice for me, and tell me how wonderful it was. Then I'll tell you how I lost another five pounds this week and we'll both be happy. Right?!

Almond Roca Cheesecake

3/4 cup graham cracker crumbs
1/2 cup chopped or ground Almond Roca Buttercrunch Candy
1/4 cup butter or margarine, melted
1 teaspoon almond or vanilla extract

Preheat oven to 300 degrees F.

Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13-inch baking pan.

In a 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 to 60 minutes or until center is set.
Cool; top with Almond Roca Topping; chill; refrigerate leftovers.

Almond Roca Topping*1/3 cup firmly packed brown sugar1/3 cup whipping cream1/2 cup chopped or ground Almond Roca Buttercrunch

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.

* If using a 13 x 9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.


Jennifer said...

I might have to make this. Yummy!