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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Praline Cheesecake Recipe

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This recipe for Praline Cheesecake is from The Otey Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350º 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 350º 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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