"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Praline Cheesecake Recipe

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This recipe for Praline Cheesecake, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, August 20, 2007


1 1/4 c crushed graham Crackers
1/4 c sugar
1/4 c pecans, toasted and chopped
1/4 c butter
3 (8oz) pkg cream cheese, softened
1 c brown sugar, packed
1 (51/2 oz) can evaporated milk
2 tbsp flour
1 1/2 tsp vanilla
3 eggs
1 c pecan halves, toasted
Praline Sauce
1 c dark corn syrup
1/4 c cornstarch
2 tbsp brown sugar
1 tsp vanilla

In small mixing bowl combine cracker crumbs the sugar and the chopped pecans. Stir in melted butter. Press crumb mixture over the bottom and 1 1/2 inches up the sides of a 9 inch springform pan. Bake in 350 oven for 10 minutes. Meanwhile beat together cream cheese, brown sugar, evaporated milk, flour and vanilla. Add eggs; beat just till blended. Pour into baked crust. Bake in 350 oven 50 to 55 minutes or till set. Cool in pan 30 minutes; loosen sides and remove rim from pan. Cool completely. Arrange nut halve atop cheesecake. Before serving, combine corn syrup, cornstarch and the remaining brown sugar in a small saucepan. Cook and stir till thickened and bubbly. Remove from heat; stir in remaining vanilla. Cool slightly. To serve, spoon some of the warm sauce over the nuts on the cheesecake. Pass remaining sauce.

Number Of Servings:
Number Of Servings:
12 to 16 servings




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