Recipe: Praline Crusted Cheesecake (includes Praline recipe)

PRALINE CRUSTED CHEESECAKE

FOR THE CRUST:
2 cups crushed shortbread cookies (about 28)
3 Tbsp. butter, melted
4 Pralines, coarsely crumbled (recipe follows)
FOR THE FILLING:
5 pkgs. (8 oz.) each cream cheese, softened
1 3/4 cups sugar
2 Tbsp. flour
1 1/2 tsp. vanilla
4 large eggs
2 egg yolks
1/3 cup heavy whipping cream
1 tsp. grated lemon rind
FOR THE TOPPING:
2 containers (8 oz. each) sour cream
1/3 cup sugar
TO GARNISH:
Crumbled Pralines (recipe follows)

TO PREPARE THE CRUST:
Combine cookie crumbs and butter and press onto bottom and sides of greased 10-inch springform pan.

Bake at 350 degrees F for 8 minutes. Cool on wire rack.

TO PREPARE THE FILLING AND BAKE:
Sprinkle coarsely chopped pralines on cooled crust; set aside.

Beat cream cheese until creamy. Gradually add 1 3/4 cups sugar, flour and vanilla; beat well. Add eggs and egg yolks one at a time. Beat until yellow disappears.

Stir in heavy cream and lemon rind. Mix well and pour into prepared crust. Place on foil-lined baking sheet.

Bake at 350 degrees F for 1 hour and 20 minutes. Cool on rack 1 hour.

TO PREPARE THE TOPPING:
Stir together sour cream and 1/3 cup sugar. Spread on cheesecake top.

Bake at 325 degrees F for 10 minutes. Cool on rack.

Cover cooled cheesecake and refrigerate for 8 hours.

TO SERVE:
Remove sides and garnish with crumbled Pralines before serving.

PRALINES
Makes 1 dozen bits

Butter
3/4 cup firmly packed light brown sugar
3/4 cup sugar
3/4 cup half and half
3 Tbsp. butter
1 1/4 cups coarsely chopped pecans
1/2 tsp. vanilla

Butter bottom of heavy 3-quart saucepot. Cook brown sugar, white sugar, half-and-half and butter over low heat. Stir constantly until sugars dissolve.

Stir in pecans. Bring to a boil over medium heat. Cook stirring occasionally 6-8 minutes or until candy thermometer registers 238 degrees F.

Remove from heat. Stir in vanilla, let stand for 3 minutes. Beat with wood spoon 3 minutes or until thick. Working rapidly, drop by one tablespoon each onto waxed paper and let stand until firm.

Makes 1 (10-inch) cheesecake
From: Gina, Fla 11-15-99