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Praline Cheesecake

Yield 12 to 16 servings


  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup butter or margarine, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup firmly packed light brown sugar
  • 1 (5.33-ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup pecan halves, toasted
  • Glaze

How to Make It

  1. Combine first 4 ingredients, mixing well. Press mixture into bottom and 1 1/2 inches up the sides of a 9-inch Springform pan. Bake at 350° for 5 minutes.

  2. Beat cream cheese at medium speed of an electric mixer until light and fluffy. Gradually add sugar, milk, and flour, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into prepared pan. Bake at 350° for 55 to 60 minutes.

  3. Let cool in pan 30 minutes. Loosen and remove sides of Springform pan; cool completely. Cover loosely, and refrigerate overnight.

  4. Before serving, arrange pecan halves on top of cheesecake. Serve with warm glaze.

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