Praline Cheesecake

Praline Cheesecake                                                  Linda Allen

Ingredients:

Crust:

1 ½ c graham cracker crumbs

¼ c sugar

¼ c chopped pecans toasted

¼ c melted butter

Combine crumbs, sugar and pecans; stir in melted butter. Press mixture over bottom and up sides of a springform pan. Bake at 350* for 10 minutes

Filling:

3 8 oz packages cream cheese at room temperature

1 c packed brown sugar

1 5 1/3 oz can evaporated milk

2 Tb cake flour

1 ½ tsp vanilla

3 eggs

Topping:

1 c pecan halves, toasted

1 c dark corn syrup

¼ c cornstarch

2 Tb brown sugar

1 tsp vanilla

Instructions:

Beat cream cheese, 1 c brown sugar, evaporated milk, flour and vanilla until light and fluffy. Add eggs, beating just until blended. Pour mixture into baked crust and bake at 350* for 50-55 minutes. Remove from pan and arrange pecan halves over the tip.

Before serving, combine syrup, cornstarch and 2 Tb brown sugar in a small saucepan. Cook and stir until thick and bubbly. Remove from heat; stir in vanilla. Cool slightly. Serve cheesecake with warm sauce