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Praline Cheesecake
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1 1/4 c. crushed graham crackers
(about 17 crackers)
1/4 c. granulated sugar
1/4 c. finely chopped pecans, toasted
1/4 c. butter or margarine, melted
3 (8 oz.) pkgs. cream cheese, softened
1 c. brown sugar
2/3 c. evaporated milk
2 tbsp. all-purpose flour
1 1/2 tsp. vanilla
3 eggs
1/2 c. pecan halves, toasted
1 c. dark corn syrup
1/4 c. cornstarch
2 tbsp. brown sugar
1 tsp. vanilla
Combine cracker crumbs, granulated sugar and chopped pecans. Stir in butter; press mixture over the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Bake in a 350 degree oven for 10 minutes. Meanwhile, in a large mixer bowl beat together cream cheese and the 1 cup brown sugar until well-combined. Add milk, flour and the 1 1/2 teaspoons vanilla; beat well. Add eggs, beat just until blended. Pour into baked crust. Bake in 350 degree oven for 50 minutes or until set. Cool in pan 30 minutes; loosen sides and remove rim from pan. Cool completely. Arrange nut halves over cheesecake. To serve, combine corn syrup, cornstarch and remaining brown sugar in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool slightly. Stir sauce before serving. Spoon some warm sauce over nuts on cheesecake. Serve remaining sauce on the side. Makes 16 servings.
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