Ingredients
2
cups graham cracker crumbs (32 squares)
3/4
cup butter or margarine, melted
1/2
cup blanched whole almonds, finely chopped
1/4
cup packed brown sugar
1
tablespoon ground cinnamon
2
packages (8 oz each) cream cheese, softened
1/4
cup granulated sugar
1/4
cup packed brown sugar
2
teaspoons ground nutmeg
1/2
cup whipping cream
1
teaspoon vanilla
2
eggs
1/2
cup blanched whole almonds, finely chopped, toasted
Preparation
Heat oven to 350°F. In large bowl, stir crust ingredients until well blended. Press mixture in bottom of ungreased 13x9-inch pan. Bake 8 minutes.
In clean large bowl, beat cream cheese with electric mixer on medium speed until softened. Gradually beat in granulated sugar, 1/4 cup brown sugar, the nutmeg, cream and vanilla. Beat in eggs, one at a time, until creamy. Pour mixture over crust.
Bake 30 to 35 minutes longer or until center is set. Sprinkle with 1/2 cup toasted almonds; press in slightly. Cool 1 1/2 hours. For bars, cut into 6 rows by 4 rows, using thin knife and wiping blade occasionally. Store covered in refrigerator.
