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Chocolate Marble Praline Cheesecake
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CRUST:
1 package Duncan Hines Golden Sugar Cookie Mix
1 egg
1/2 cup finely chopped pecans*
FILLING:
1-1/4 cups firmly packed brown sugar
2 tablespoons flour
3 packages (8oz) cream cheese, softened
3 eggs, lightly beaten
1-1/2 teaspoons vanilla
1 ounce unsweetened chocolate, melted
25 pecan halves
Caramel flavor topping (optional)
* For added flavor,toast pecans before chopping.
Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5 minutes or until fragrant. Cool completely.
Preheat oven to 350 F.
FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix, 1 egg and chopped pecans in a large bowl. Stir until thoroughly blended. Press the mixture into the bottom of an ungreased 9-inch springform pan. Bake at 350 F for 20-22 minutes or until the edge is light brown and the center is set. Remove from the oven.
FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place cream cheese in a large bowl. Beat at low speed with an electric mixer, adding brown sugar mixture
gradually. Remove one cup of the batter to a small bowl, add melted chocolate. Pour remaining plain batter onto the warm crust. Drop spoonfuls of the chocolate batter over the plain batter. Run a knife through the batters to marble. Arrange pecan halves around the top edge.
Bake at 350 F for 45-55 minutes or until set. Loosen cake from the sides of the pan with a knife or spatula. Cool completely on a rack. Refrigerate 2 hours or until ready to serve.
To serve, remove sides of pan. Glaze top of cheesecake with
store bought caramel flavor topping.
Cut into slices and serve with additional caramel flavor topping, if desired.
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