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Title: Chocolate Praline Cheesecake
Categories: Cake
Yield: 12 Servings
| Woodward ----crust----- | ||
| 1 1/3 | c | Graham cracker crumbs |
| 5 | tb | Butter; or margarine; melted |
| 2 | tb | Honey ----filling----- |
| 12 | oz | Semisweet chocolate morsels |
| 1/2 | c | -water; boiling |
| 2 | ts | Instant coffee granules |
| 2 | pk | 8-oz. creamm cheese; softend |
| 1 | c | Brown sugar; packed |
| 4 | lg | Eggs |
| 1 | c | Pecans; coarsely chopped ----topping----- |
| 1/2 | c | Brown sugar; packed |
| 1/4 | c | Heavy cream |
| 1 | ts | Butter; or margarine |
| Pecan halves; for garnish |
Preheat oven to 350~. To prepare crust, combine crumbs, butter, and honey in a 9" springform pan. Press mixture evenly onto bottom of pan. To prepare filling, in top of a double boiler set over simmering (not boiling) water, combine chocolate morsels, water, and coffee. Stir mixture until smooth. Remove top of double boiler from water. Set aside.
In a lg. mixing bowl, using an electric mixer set on high speed, beat cream cheese and brown sugar until smooth and fluffy, about 2 mins. Add eggs, 1 at a time, beating after each addition. Add chocolate mixture; beat until smooth. Beat in pecans.
Pour filling over crust; bake cheesecake until center is set, about 1 hr., 25 mins. Place cheesecake on a wire rack and cool completely. Cover and refrigerate for at least 8 hrs.
To prepare topping, in a small saucepan, heat brown sugar, cream, and butter over med. heat, stirring until brown sugar dissolves. Bring mixture to a boil; cook, without stirring, until syrupy and golden brown, about 1 to 2 mins. Remove caramel from heat and let cool for 5 mins. Pour topping over cheesecake, tilting cake to spread evenly. Garnish, if desired, with pecan halves. Remove side of pan. Serve within 2 hrs. of topping.
Note - the cheesecake, without the topping, may be made 3 days in advance. Keep cake tightly covered and refrigerated.
Source - Homestyle Recipes Made Easy recipe card
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