Praline Cheesecake

Praline Cheesecake

Ingredients:

1 1/4 Cups Graham -----Er Crumbs

1/4 Cup Finely Chopped Pecans, Toasted*

1/4 Cup Melted Butter

.

Filling

3 Packages (8 Ounces Each) Cream Cheese, Softened

1 Cup Light Brown Sugar, Packed

2/3 Cup Evaporated Milk

2 Tablespoons Flour

1 1/2 Teaspoons Vanilla Extract

3 Eggs

1 Cup Pecan Halves, Toasted*

.

Topping

1/2 Cup Dark Corn Syrup

2 Tablespoons Cornstarch

1 Tablespoon Light Brown Sugar

1 Teaspoon Vanilla

Preparation:

Combine Crust Ingredients In A Bowl; Press Into Bottom And Up Sides Of A 9-Inch Springform Pan. Bake At 350° For 10 Minutes. Remove From Oven And Set Aside.

Beat Together The Cream Cheese, 1 Cup Brown Sugar, Evaporated Milk, Flour, And 1 1/2 Teaspoons Of Vanilla. Add Eggs And Continue To Beat Just Until Blended. Pour Into Baked Crust And Bake At 350° 50 To 55 Minutes. Cool In Pan For 30 Minutes. Loosen Sides Then Remove Rim From Pan. Cool Completely. Arrange Hut Halves Around Top Of Cheesecake. In A Saucepan Combine Corn Syrup, 2 Tablespoons Cornstarch, And 1 Tablespoon Brown Sugar. Cook, Stirring, Over Low Heat Until Thickened. Remove From Heat; Stir In Vanilla. Pour Over Cheesecake.

Store Leftover Cheesecake, Covered, In Refrigerator.

*To Toast Nuts, Spread Out In A Single Layer On A Baking Sheet. Toast In A 350° Oven, Stirring Occasionally, For 10 To 15 Minutes. Or, Toast In An Ungreased Skillet Over Medium Heat, Stirring, Until Golden Brown And Aromatic