Praline Cheesecake Recipe
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Ingredients
1 1/4 cups crushed graham crackers
1/4 cup granulated sugar
1/4 cup chopped pecans, toasted
1/4 cup butter or margarine, melted
3 8-ounce packages cream cheese, softened
1 cup packed brown sugar
1 5 1/3-ounce can evaporated milk
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
3 eggs
1 cup pecan halves, toasted
1 cup dark corn syrup
1/4 cup cornstarch
2 tablespoons brown sugar
1 teaspoon vanilla
Directions
In small mixing bowl combine crushed crackers, the granulated sugar, and the chopped pecans.
Stir in the melted butter or margarine.
Press crumb mixture over the bottom and 1 1/2 inches up the sides of a 9-inch spring-form pan.
Bake at 350° for 10 minutes.
Meanwhile, beat together cream cheese, the 1 cup brown sugar, the evaporated milk, flour, and the 1 1/2 teaspoons vanilla.
Add eggs; beat just till blended.
Pour into baked crust.
Bake at 350° till set, 50 to 55 minutes.
Cool in pan 30 minutes; loosen sides and remove rim from spring-form pan.
Cool completely.
Arrange nut halves atop cheesecake.
Before serving, combine corn syrup, cornstarch, and the 2 tablespoons brown sugar in a small saucepan.
Cook and stir till thickened and bubbly.
Remove from heat; stir in the 1 tea spoon vanilla.
Cool slightly.
Stir in the melted butter or margarine.
Press crumb mixture over the bottom and 1 1/2 inches up the sides of a 9-inch spring-form pan.
Bake at 350° for 10 minutes.
Meanwhile, beat together cream cheese, the 1 cup brown sugar, the evaporated milk, flour, and the 1 1/2 teaspoons vanilla.
Add eggs; beat just till blended.
Pour into baked crust.
Bake at 350° till set, 50 to 55 minutes.
Cool in pan 30 minutes; loosen sides and remove rim from spring-form pan.
Cool completely.
Arrange nut halves atop cheesecake.
Before serving, combine corn syrup, cornstarch, and the 2 tablespoons brown sugar in a small saucepan.
Cook and stir till thickened and bubbly.
Remove from heat; stir in the 1 tea spoon vanilla.
Cool slightly.
