"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Almond Brickle Cheesecake Recipe

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This recipe for Almond Brickle Cheesecake, by , is from Gluten-Free and Grain-Free Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patricia Watson

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups G F graham cracker crumbs
1/3 cup almond brickle pieces
1/2 cup butter

3 pkgs. softened cream cheese
3/4 cup brown sugar
1 Tbsp. cornstarch
3 large eggs
1/4 cup heavy cream
2/3 cup almond brickle pieces

Directions:
Directions:
For Crust
Combine G F Graham Cracker crumbs and 1/3 cup almond brickle pieces. Stir well.
Stir in 1/2 cup melted butter, mix well.
Press onto bottom of prepared pan and 2 inches up the side.
Bake at 350 for 8 to 10 minutes .

Filling
Beat softened cream cheese until creamy ,Add brown sugar and corn starch and beat on medium speed until fluffy. Add eggs ,one at a time, beat on low until just combined. Do not overbeat.
Stir in heavy cream and 2/3 cup almond brickle pieces.
Pour into prepared pan. Place on shallow baking pan.. Pour hot water to come up to 1 inch of baking pan.
Bake at 375 for 35 to 40 minutes. Cake will be done when center appears nearly set when shaken slightly.
Cool in pan on wire rack for 15 minutes. Loosen pan side. Cool for 30 more minutes, remove sides.
Cover lightly with plastic wrap and chill at least 4 hrs. or better overnight.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
3 hrs. to 4 hrs.
Personal Notes:
Personal Notes:
Line bottom of springform pan with parchment paper for easier removal.
You can sprinkle top of cheesecake with 1/2 cup almond brickle pieces and place under broiler for 1 to 3 minutes or until they begin to melt and form a crust.
Cut cheesecake with sharp straight knife

 

 

 

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