Praline Cheesecake

Praline Cheesecake

2 pounds cream cheese, room temperature 6 eggs, room temperature 2 cups sugar 1/4 cup water 2 t. vanilla 2 cups light cream 1/3 cup Kahlua liqueur

In a pan, heat the sugar and 1/4 cup water and cook over medium heat until sugar has turned golden brown and has liquefied. Pour in the cream and cook until the sugar has dissolved. Set this aside and let cool. In a large bowl, cream the cream cheese until fluffy. Mix in the vanilla and then the eggs, 1 at a time, until well blended. Add the cooled praline mixture and mix well. Stir in the Kahlua and pour the batter in a springform pan lined with graham cracker crust (recipe follows). Bake at 400 degrees for 15 minutes, then at 300 degrees for 1 hour. Turn off the oven, crack the door and leave in the oven for 30 minutes. Refrigerate for at least 4 hours before removing from pan, Crust: 1 cup graham cracker crumbs 1/4 cup melted butter 1/4 cup sugar 3/4 cup ground pecans

Mix all ingredients together and press in the bottom of a spring form pan and bake at 375 for 8 to 10 minutes. Lightly greased the sides of the pan before filling. Source: La Bonne Louisiane

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