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

24 ounces cream cheese, softened

1 (14 ounce) can sweetened condensed milk

3 eggs

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.