Praline Cheesecake

in Diana's Recipe Book

Average Rating:  (total ratings: 5)

Servings: Makes 24 squares

Ingredients: Crust: 1 cup all-purpose flour 1/4 cup dark brown sugar 1 cup chopped pecans 1/2 cup (1 stick/4 oz./113g) unsalted butter, melted Filling: 16 oz. cream cheese 1 cup granulated sugar 1 tsp. vanilla extract 3 large eggs Topping: 2 cups sour cream 6 tbsp. granulated sugar 1 tsp. vanilla extract Pecan halves

Instructions: Mix first 4 ingredients together in food processor. Press into bottom of a 9 x 13-inch baking pan. Bake for 15 minutes in a 350°F/180°C oven. Let Cool. In the food processor whip together the cream cheese, sugar and vanilla until smooth. Add the eggs and process until the mixture is smooth and fluffy. Pour over the baked crust. Return to the oven and continue to bake at 350°F/180°C for about 20 minutes or until set and puffed. Remove and spread with the sour cream topping (stir topping ingredients together gently with a fork to mix). Spread over the baked filling and return to the oven. Bake for 5 minutes, remove and cool on a rack. Chill until very cold. Cut into squares. Place a pecan half in the center of each square. Keep chilled until ready to serve. Makes 24 squares

Source: DianasDesserts.com

Date: August 25, 2002

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County