Praline Cheese Cake
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This cheesecake has all the taste of the traditional but with a touch of something extra. Served with a graham cracker crust, praline cheese cake is drizzled with melted caramel and topped with chopped pecans. Perfect with a hot cup of coffee.
Estimated time: Prep time:
Cooking time:
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Ingredients:
1/4 cup Margarine (Melted)
1 cup Pecans (Chopped)
2 cup Graham Cracker Crumbs
1/2 cup Sugar
8 ounce Cream Cheese
1 cup Brown Sugar
1 tablespoon AllPurpose Flour
1 teaspoon Vanilla extract
4 tablespoon Milk
3 teaspoon Eggs
2 dozen Caramels
1 tablespoon Margarine
1 cup Pecans (Chopped)
2 cup Graham Cracker Crumbs
1/2 cup Sugar
8 ounce Cream Cheese
1 cup Brown Sugar
1 tablespoon AllPurpose Flour
1 teaspoon Vanilla extract
4 tablespoon Milk
3 teaspoon Eggs
2 dozen Caramels
1 tablespoon Margarine
Directions:
1: In a bowl, mix together margarine, pecans, half of the graham crackers, and half of the sugar.
2: Press mixture evenly into the bottom and about 1 inch up the sides of a 9 inch springform pan.
3: Place pan on a baking sheet.
4: In a large bowl, mix together cream cheese, remaining sugar, and brown sugar.
5: Beat with mixer until smooth.
6: Add flour, vanilla, milk, and eggs.
7: Beat again until smooth.
8: Do not overmix.
9: Pour into unbaked crust.
10: Bake in a 350 degrees oven for 40 minutes.
11: Cool on wire rack for 5 minutes, then loosen sides of pan.
12: Continue to cool 30 minutes.
13: Resnap sides of pan and chill at least 6 hours.
14: Prior to serving, melt caramels and margarine in double boiler.
15: Stir until smooth.
16: Remove sides of pan and place cake on platter.
17: Drizzle caramel sauce over cake and garnish with pecans.
2: Press mixture evenly into the bottom and about 1 inch up the sides of a 9 inch springform pan.
3: Place pan on a baking sheet.
4: In a large bowl, mix together cream cheese, remaining sugar, and brown sugar.
5: Beat with mixer until smooth.
6: Add flour, vanilla, milk, and eggs.
7: Beat again until smooth.
8: Do not overmix.
9: Pour into unbaked crust.
10: Bake in a 350 degrees oven for 40 minutes.
11: Cool on wire rack for 5 minutes, then loosen sides of pan.
12: Continue to cool 30 minutes.
13: Resnap sides of pan and chill at least 6 hours.
14: Prior to serving, melt caramels and margarine in double boiler.
15: Stir until smooth.
16: Remove sides of pan and place cake on platter.
17: Drizzle caramel sauce over cake and garnish with pecans.
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