"Hunger is the best sauce in the world."--Cervantes

Pecan Praline Cheesecake Recipe

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

Maytha Smith
Added: Tuesday, May 27, 2008


1 C crushed gingersnap cookies
C melted butter, divided
5 (8-ounce) packages cream cheese
1 C sugar
6 Tbsp all purpose flour, divided
4 large eggs
1 teaspoon vanilla extract
teaspoon salt
C firmly packed brown sugar
C chopped pecans

STIR together gingersnaps and C melted butter; press mixture into bottom of a 9 inch springform pan.

BEAT cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside.

STIR together brown sugar, pecans, remaining cup flour, and remaining cup butter until crumbly. Sprinkle around the edge of cream cheese mixture.

BAKE at 300 for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.




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