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Praline Cheesecake

Yield 16 servings.

Ingredients

  • 1 cup ground toasted pecans
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup margarine, melted
  • 3 tablespoons all-purpose flour
  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup firmly packed brown sugar
  • 1 tablespoon cornstarch
  • 1 (5-ounce) can evaporated milk
  • 3 tablespoons praline liqueur or2 teaspoons vanilla extract
  • 3 eggs
  • 1 (8-ounce) carton sour cream
  • 3 tablespoons sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 16 pecan halves, toasted

Nutrition Information

  • calories 495
  • caloriesfromfat 70 %
  • fat 38.6 g
  • satfat 17.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 8.8 g
  • carbohydrate 31.1 g
  • fiber 0.0 g
  • cholesterol 148 mg
  • iron 0.0 mg
  • sodium 259 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients, stirring well. Press mixture into bottom of a 9-inch springform pan. Bake at 350° for 15 minutes. Let cool completely on a wire rack.

  2. Beat cream cheese at medium speed of an electric mixer until fluffy. Combine 3/4 cup brown sugar and cornstarch; add to cream cheese mixture, beating well. Add milk and liqueur, beating at low speed until blended. Add 3 eggs, one at a time, beating just until blended. Spoon cream cheese mixture into prepared crust. Bake at 325° for 50 minutes. Remove from oven; increase temperature to 400°.

  3. Combine sour cream, 3 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla. Spread mixture on top of cheesecake. Bake an additional 5 minutes. Turn oven off. Partially open oven door, and let cheesecake cool in oven 30 minutes. Remove from oven, and let cool on a wire rack. Cover and chill thoroughly. Arrange pecan halves on cheesecake.

Light and Luscious