Praline Cheesecake
A delicious delight from chef Marilyn Harris.
Crust:1 cup flour
1/4 cup dark brown sugar
1 cup chopped pecans
1 stick unsalted butter, melted
Filling:16 oz. cream cheese
1 cup sugar
1 tsp. vanilla
3 eggs
Topping:2 cups sour cream
6 tbsp. sugar
1 tsp. vanilla
Pecan halves
Mix first 4 ingredients together in food processor. Press into bottom of 13" x 9" baking dish. Bake for 15 minutes in a 350°F oven. 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 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
Medium roasts, such as 100% Colombian, Colombian Supremo, Foglifter®, Maisonette Blend, Sumatra or Jeff Ruby's Steakhouse Blend
