Rice Cheesecake with Praline Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cheesecake
3 - 8oz. packages cream cheese, softened
1 cup sugar
3 eggs
1 cup half-and-half
2 tsp. vanilla
2 cups cold cooked medium grain rice
Sauce
1/2 cup margarine or butter
1 cup firmly packed brown sugar
2 T. light corn syrup
1/2 cup half-and-half
1 cup pecan halves
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Directions: |
Directions:Heat oven to 325º. Spray 10" springform pan with non stick cooking spray. In large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add eggs one at a time, beating after each addition. Add one cup half-and-half and vanilla; beat until smooth. Stir in rice. Pour into prepared pan. Bake for 50 to 60 minutes or until set. (to minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool cheesecake to room temperature on wire rack. Remove sides of pan. Refrigerate one to two hours.
To prepare sauce: Melt margarine in medium sauce pan. Stir in brown sugar and corn syrup. Bring to boil; boil one minute stirring constantly. Gradually stir in 1/2 cup half-and-half; return to a boil. Remove from heat. Cool. Stir in pecans. Serve with cheesecake. |
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Number Of
Servings: |
Number Of
Servings:16 |
Personal
Notes: |
Personal
Notes: Can be made in a 9x12 cake pan also. Medium grain rice works best.
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