Praline Cheesecake

Praline Cheesecake
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(Toronto Star Newspaper: 1981)

1-1/4 cup crushed graham crackers
1/4 cup granulated sugar
1/4 cup finely chopped pecans toasted
1/4 cup butter melted
3 - 8 oz packages cream cheese
1 cup packed brown sugar
2/3 cup evaporated milk Note: I used coffee cream
2 Tablespoons all purpose flour
2 teaspoons vanilla
3 eggs
1 cup pecan halves toasted.

Caramel Sauce topping

1 cup corn syrup - dark
1/4 cup cornstarch
2 Tablespoon Brown sugar
1 Tablespoon vanilla

Note: I use my regular caramel sauce instead of the one mentioned above:

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc..

Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" inch spring pan. Bake at 350°F for 10 minutes.

Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add egss and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set.

Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively.

Make topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla.

To serve cake, pour sauce over top and serve remaining sauce in a pitcher at the table.

NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake.