"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maytha Smith

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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