Praline Cheesecake

"From "Carry-Out Cuisine" by Phyllis Meras. This recipe was given to me as part of a Christmas gift from my late Aunt Donna. She used to make this every year for our Christmas Eve open house. Wonderfully rich, not meant for those light dessert seekers."
 
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photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie photo by Chef PotPie
Ready In:
1hr 10mins
Ingredients:
12
Yields:
1 cheesecake
Serves:
8-12
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ingredients

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directions

  • Preheat oven to 300 degrees F.
  • Combine crust ingredients in a small bowl.
  • Press mixture into a 9- or 10- inch springform pan.
  • Bake for 10 minutes in preheated oven.
  • When crust is done, remove from oven and set aside.
  • Increase oven temperature to 325 degrees F.
  • Combine cream cheese, brown sugar, evaporated milk, flour, and vanilla in a large mixing bowl; beat well.
  • Add eggs, one at a time, beating well after each addition.
  • Pour filling mixture into baked crust.
  • Bake at 325 degrees F for 50 minutes (center of cheesecake should still be slightly wobbly).
  • Cool cheesecake completely (using whatever preferred method; everyone has their own).
  • Before serving, paint the top with maple syrup and arrange whole pecans in a decorative pattern on top (I usually do it in such a way as to have one pecan per slice).
  • Cover and refrigerate leftovers.

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Reviews

  1. This is going into my Cheesecake Hall of Fame. It's not only DELISH, it's very pretty, too! Such a simple recipe for such a caramely rich taste. I followed the baking directions exactly, and the cake came out beautifully, without a single crack that cheesecakes often get. I think a graham crust would have been too strong a flavor and competed with the flavor of the cake, and since hubby and I aren't graham cracker fans, I used vanilla wafers, (about 45 of them.) I used toasted whole pecans on top, and drizzled maple syrup. Thanks Muffin Goddess, this is definitely a keeper! ZWT9
     
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