PRALINE PECAN CHEESECAKE

Praline Pecan Cheesecake image

Provided by My Food and Family

Categories Home

Time 10h36m

Yield 12 servings

Number Of Ingredients 12

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Ingredients

Nut Crust:
1-1/2 cups finely chopped pecans
2 Tbsp. granulated sugar
2 Tbsp. butter, melted
Cheesecake Filling:
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup dark brown sugar
2 Tbsp. all-purpose flour
3 large eggs
2 Tbsp. maple syrup, divided
1/3 cup chopped pecans
1-1/2 cups pecan halves

Steps:

For Nut Crust:
Heat oven to 400°F. Double wrap a greased 9-inch springform pan in foil to prevent water from leaking into the crust.
Place all the crust ingredients in a mixing bowl and blend thoroughly.
Press the mixture onto the bottom of the prepared pan.
Bake 6 min. or until the crust is a light golden brown.
Let cool completely before filling.
For Cheesecake Filling:
Heat oven to 350°F.
Add enough hot water to baking pan to fill to 3/4-inch depth. Place it on the middle rack of the oven.
In a large bowl, beat together the cream cheese until light and creamy. Add the sugar and flour and keep mixing until smooth.
Add the eggs, one at a time, until well combined but do not over mix.
Add 1 Tbsp. maple syrup and the chopped pecans and mix everything with a spatula.
Spread the mixture onto the prepared crust, smooth top using a spatula. Place the cheesecake in the oven and bake it for 1 hour and 10 min. or until the outside of the cake is set and the inside jiggles slightly.
Allow the cheesecake to cool at room temperature.
Decorate the top with the pecan halves and brush it with the other Tbsp. of maple syrup.
Place in the refrigerator and cool overnight.

Nutrition Facts : Calories 560, Fat 46 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 115 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g