COFFEE PRALINE CHEESECAKE

Coffee Praline Cheesecake image

This praline cheesecake made with brown sugar and coffee is baked in a pecan and cookie crumb crust and served with warm butterscotch-pecan sauce.

Provided by My Food and Family

Categories Dairy

Time 4h50m

Yield Makes 16 servings.

Number Of Ingredients 11

Ingredients

1 cup pecan halves, divided
27 square shortbread cookies, finely crushed (about 2 cups crumbs)
1/4 cup (1/2 stick) margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup firmly packed brown sugar
1-1/2 cups sour cream
2 tsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. vanilla
4 eggs
1 Tbsp. hot water
1 cup butterscotch ice cream topping

Steps:

Preheat oven to 350°F. Chop 1/4 cup of the pecans; mix with shortbread crumbs and margarine. Press firmly onto bottom and 1 inch up side of 9-inch springform pan; refrigerate until ready to use. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, 1 tsp. of the coffee granules and the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
Bake 1 hour. Turn oven off; leave cheesecake in oven 30 min. Remove cheesecake from oven. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Arrange 12 of the pecan halves around outside edge of cheesecake. Refrigerate at least 3 hours or overnight.
Dissolve remaining 1 tsp. coffee granules in hot water just before serving cheesecake. Mix with butterscotch topping in small saucepan; cook on medium-low heat until heated through, stirring frequently. Stir in remaining pecan halves. Spoon over individual servings of cheesecake. Store leftover cheesecake and sauce separately in refrigerator.

Nutrition Facts : Calories 440, Fat 32 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g