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Hazelnut Praline Cheesecake
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Crust:
1-1/4 cups cake flour
1/2 teaspoon ground allspice
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted
butter, cut into 1/2-inch pieces
1/4 cup (packed) golden brown sugar
Filling:
Hazelnut Praline
32 ounces cream cheese, room temperature
1 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons whipping cream
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
4 large eggs
For crust: Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix flour, butter and brown sugar in processor until moist clumps form. Press mixture onto bottom of prepared pan. Bake until crust is golden, about 25 minutes. Cool. Wrap outside of pan with double layer of heavy-duty foil.
For filling: Reserve 1/2 cup praline for garnish. Grind remaining praline to powder in processor. Beat cream cheese and sugar, nutmeg in large bowl until smooth. Beat in flour, then cream and vanilla. Beat in eggs 1 at a time. Fold in praline powder.
Transfer filling to crust. Place springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until center is just set, about 1 hour 20 minutes.
Transfer cake to rack. Run small sharp knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
Release pan sides. Transfer cake to platter. Mound reserved coarsely crushed praline atop center of cake and serve.
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