Pecan Praline Cheesecake

Recipe from


Ingredients

1 1/2 cups crushed gingersnaps (about 24 cookies)
1/2 cup butter or margarine, melted and divided
3 (8-ounce) packages cream cheese, softened
1 cup sugar
6 tablespoons all-purpose flour, divided
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
15 Caramels, unwrapped
2 tablespoons heavy whipping cream

Preparation

Stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch springform pan.

Beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside.

Stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. Sprinkle around edge of cream cheese mixture.

Bake at 300° for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Drizzle caramel topping on edge of chilled cheesecake, if desired.

To make caramel topping, place caramels and whipping cream in 1-cup microwave-safe bowl. Microwave at High for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.

Note: Commercial caramel ice-cream topping may be substituted for caramel topping.

Note:

November 2003