PRALINE CRUNCH CHEESECAKE
Crust:
- 1 cup vanilla wafer crumbs (22 wafers)
- 1/4 cup chopped pecans
- 1/4 cup margarine or butter, melted
Filling:
- 3 (8oz) pkg. cream cheese, softened
- 1 cup firmly packed brown sugar
- 3 eggs
- 2 Tbls flour
- 2 tsp. vanilla
- 1 cup Praline Crunch, chopped (see below)
Garnish:
- Whipped cream
- 1/4 cup Praline Crunch (chopped)
Heat oven to 350 degrees F. In small bowl, combine all crust ingredients; mix well. Press in bottom of 9-inch springform pan. Refrigerate.
In large bowl, beat cream cheese until smooth. Gradually add brown sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition. Add flour and vanilla; beat until smooth. Fold in 1 cup Praline Crunch. Pour into crust-lined pan.
Bake at 350 degrees F. for 55 to 65 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn oven off; let cake stand in oven for 30 minutes with door open at least 4 inches. Remove from oven; cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight.
To garnish cheesecake, top with whipped cream; sprinkle with 1.3 cup Praline Crunch. Store in refrigerator.
Praline Crunch: 1-cup sugar, 2 Tbls butter, 1 cup chopped pecans. Line cookie sheet with foil; lightly butter foil. In large heavy skillet, combine sugar and butter; cook over medium high heat until sugar is melted and turns golden, about 5 minutes, stirring constantly. Add pecans; stir until pecans are lightly toasted and well-coated with sugar mixture, about 1 minutes. Quickly spread mixture evenly over foil-lined cookie sheet. Cool completely. Break or chop into bite-sized pieces. Store in tightly covered container.
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