Title: Palm Beach Cheesecake
Categories: Dessert
Yield: 8 -10 serve

FORMATTED BY LISA CRAWFORD
FOR THE CRUST
1	c	Walnuts; ground
2	c	Graham cracker crumbs
4	tb	Butter; melted
FOR THE FILLING
1 1/2	lb	Cream cheese
1 1/4	c	Dark brown sugar
1 1/2	ts	Vanilla
3		Eggs
1	c	Walnuts; finely chopped
FOR THE PRALINE SAUCE
1/4	c	Dark brown sugar
4	tb	Butter
1/2	c	Heavy cream
1/2	c	Walnuts; chopped
25		Walnut halves

Make the crust: Combine the ground walnuts, graham cracker crumbs, and melted butter. Press the bottom and 1 inch up the sides of a 9-inch springform pan. Make the filling: Preheat the oven to 300 degrees F. Cream the cheese with sugar and vanilla. Add eggs gradually, beating until smooth. Stir in walnuts. Pour into crusts and bake for 1 1/2 hours, until barely set. Cool inpan on rack. (May be prepared up to 48 hours in advance if covered and refrigerated) Make the sauce: Heat the sugar and butter over medium high heat, stirring until smooth. Whisk in cream. Boil, whisking, about 5 minutes, until sugar barely begins to caramelize. Add walnuts. Cool to lukewarm. Slice cheesecake, top with sauce and garnish with walnut halves.

Nutritional info per serving: 918 cal; 20g pro, 56g carb, 72g fat (68%), 219g fiber, 225mg chol, 468mg sodium

Source: Miami Herald, 11/2/95 From: "Lisabeth Crawford (Pooh)" <10410date: 20 Aug 96 00:16:37 Edt

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