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 oz. cream cheese, softened
  • 1 - 14 oz. can Eagle brand sweetened condensed milk
  • 3 eggs
  • 1 tsp almond or vanilla extract

Almond Roca Topping Ingredients:

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


Preheat oven to 300° 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.


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.

Servings: 12
Submitted by: Recipe Group Member

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