posted by Becky 12-02-101 7:50 PM
Praline Cheesecake
1 cup graham cracker crumbs
3 eggs
1/3 cup finely chopped NC Pecans
2 teaspoons vanilla extract
1/4 cup margarine, melted
1 cup whipping cream
3 Eight ounce pkgs. Cream cheese, softened
1/4 cup margarine
1 cup sugar
1/2 cup brown sugar, firmly packed
Candied Pecans (recipe below)
Combine first 3 ingredients; stir well. Firmly press crumb mixture in bottom of a 9-inch spring form pan; set aside.
Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs and vanilla, beating just until blended. Stir in whipping cream. Pour batter into prepared pan.
Bake at 450 F for 10 minutes; reduce temperature to 275 F and bake for 1 hour or until center is almost set.
Let cool in pan on wire rack. Chill at least 8 hours.
Combine 1/2 cup brown sugar and 1/4 cup margarine in a saucepan. Cook over medium heat until butter melts and sugar dissolves, stirring constantly. Spread topping over cheesecake. Arrange Candied Pecans on top of cheesecake. Carefully remove sides of spring form pan. Yield: 12 servings.
Candied Pecans:
1/2 cup firmly packed brown sugar
2 tablespoons orange juice
1 cup NC Pecan halves
Combine sugar and orange juice in a medium bowl; stir well. Add NC pecans; toss gently to coat.
Spread pecans in a buttered 15 x 10 x 1" jellyroll pan; bake at 350 f for 10 to 12 minutes or until lightly browned, stirring occasionally. Remove NC pecans from pan and place on buttered aluminum foil. Let cool completely; break pecans apart, if necessary. Yield: 1 cup.